Soup & Stew
Chef Martin Yan
1 tablespoon cooking oil
1/2 yellow onion, thinly sliced
1 clove garlic, minced
1 tablespoon minced ginger
1 to 2 pounds Opo squash, peeled, cut lengthwise, seeded, then cut into 1/4" slices
1 cup water
2 cups vegetable or chicken broth
3 tablespoons white vinegar
1 tablespoon fish sauce
1 tablespoon soy sauce
¼ cup cilantro leaves
Heat a wok or stir-fry pan over medium-high heat until hot. Add oil, swirling to coat sides.
Add onion, garlic, and ginger; stir-fry until onion begin to soften, 1-2 minutes.
Add squash, water, broth, vinegar, fish sauce and soy sauce.
Bring to a boil, then reduce heat to simmer. Cook until squash is soft, about 20 minutes.
Transfer to a serving bowl. Garnish with cilantro.
Tomatoes, which are high in glutamates, add a punch of umami (or savory flavor) to any dish. To make a vegan version of this soup, omit the fish sauce and add 4 Roma Tomatoes, chopped into bite-sized chunks.