Learn-to-Cook Project: Vegan “chicken” soup (Asian style)

I’m beginning to get cocky after a string of “things I haven’t fucked up.” I’m stoked how this came out.

To vegan-ize the chicken soup recipe from the book I’m using, I replaced chicken stock with Better than Bouillon’s “No Chicken” stock. And for the chicken, I used Gardein’s “Chick’n Strips.” My friend/vegan spirit-guide Brayan expressed some concern that they may have contained whey or something, but fear not.

I used the “Asian style” variation of the recipe by adding some ginger/garlic/peas and soaking the chicken strips in soy sauce/sesame oil before throwing them in the pot. That ginger really helped this dish. Peas and rice soaking in broth can be kind of a mushy enterprise, but that ginger helps everything pop pleasantly.

I now feel confident that I can make you something warm and rejuvenative if you come down with a cold. I will bring you a single bowl of soup on a bed-tray while you have a cartoonish glass thermometer sticking out of your mouth. Also I will be dressed like a Red Cross nurse.

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