Chai Soup: Asia

Submitted By: Downhome

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Difficulty: easy Prep Time: Five Minutes Total Time: More than 1 hour

2 tbsp sesame oil
1 cup red onion, julienne
1 cup white onion, julienne
3 cups carrot, julienne
4 cups mixed bell peppers, julienne
1 cup celery, julienne
2 cups shredded green cabbage
2 tbsp fresh garlic, minced
1 tbsp fresh ginger, grated
1 tsp chili flakes
6 teabags of chai tea
1 gallon (16 cups) boiling water
1 vegetable bouillon cube
1 tbsp fish sauce
2 tbsp oyster sauce
3 cups fresh spinach, roughly chopped
Salt & pepper to taste

Place oil in a stockpot over medium-high heat and add the next 9 ingredients. While the veggies are sweating, steep the tea bags in the boiling water for about 10 minutes. Squeeze the tea bags and discard them. Pour the tea into the stockpot. Add the bouillon cube, fish sauce and oyster sauce. Simmer for about 20 minutes. Right before serving, stir in the spinach and season to taste with salt & pepper. Garnish with a small drizzle of additional sesame oil, if desired. Makes 1 1/2 gallons (about 12 servings).