nilaga

Here's my take on nilaga, a Filipino homestyle soup featuring a ton of bright vegetables gently cooked in a warming broth. Nilaga usually calls to mind beef shanks, cooked until the meat is bone-tender and a rich stock is achieved. Here, reconstituted shiitake mushrooms stands in well. The sweetness of the vegetables and the spicy-fruity kick of the ginger contribute to the deeply soul-satisfying and nourishing end-result.

• Reconstitute dried shiitake mushrooms by soaking it in hot water for at least 20-30 minutes.
• Bring generously-salted water to boil in a large pot.
• Add large, bite-sized chunks of potatoes.
• Add Vietnamese mushroom seasoning and sliced ginger. Bring again to a boil
• Add vegetables to the soup in the following order: corn on the cob, carrots, onion, saba banana, napa cabbage (or green cabbage), bok choy (or pechay). Obviously, some vegetables will need longer cooking time than others, so just use your best judgement.
• If you have it, add cubed extra-firm tofu to add nice bulk. Conceivably, you could also substitute cooked garbanzo (although I wouldn't, out of personal preference).
• Add reconstituted mushrooms and soaking liquid. Gently stir.
• Add whole black peppercorns.
• Adjust seasoning to taste. 

My favorite part of nilaga has always been the corn on the cob and boiled saba. For pure bliss, enjoy a hot, steaming bowl at the end of a long week while settling in to watch your favorite TV show.