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I’m a big fan of soup, and now we are in the winter soup season I get to play around with yummy, delicious flavors to create some fun soups. This soup is a delicious variation of Vietnamese Pho, where we are cooking the matzo balls in this incredible broth.
I hope you’ll like it as much as I did!
1 teaspoon canola oil
2 cubes Gefen Frozen Garlic
2 cubes Gefen Frozen Ginger
3 (17-ounce) boxes Manischewitz Beef Broth
1 teaspoon sesame oil
1 tablespoon soy sauce
1 box ready-to-cook Manischewitz Matzo Balls
1 teaspoon salt
2 baby bok choy heads, thinly sliced
1 (3-and-1/2-ounce) package shiitake mushrooms, stems removed, sliced
1 radish, thinly sliced
4 scallions, thinly chopped
2 limes, cut into 6 wedges
kosher salt, to taste
freshly ground black pepper, to taste
Heat oil in a medium soup pot over medium-high heat.
Add garlic and ginger; sauté for two minutes.
Add stock, sesame oil, soy sauce, and salt.
Bring soup to a boil, then add in one box frozen Manischewitz Matzo Balls. Return to a boil and cook according to package.
While the soup is simmering, prepare the vegetables.
In individual large, wide bowls, place bok choy, and shitake mushrooms in the bowl and add in one cooked matzo ball in the middle taken directly from the soup.
Pour boiling soup into bowls; Add sliced radish and top with scallions and squeeze a wedge of lime over each bowl.
The boiling broth will cook and soften vegetables. Eat immediately.
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