This restorative soup comes from the Vale of Eternal Blossoms, and the recipe was already almost vegan, so we used vegetable stock and made it fully vegan. We chopped red cabbage, broccoli and shallots and grated fresh ginger. The ginger was supposed to make a satisfying noise; it made none. Fishing all 12 tea bags out of the steaming broth by hand turned out to need a master-chef level of nerve. The broth smelled "like a wonderful hot tub for some vegetables."
The cabbage and broccoli were fried in sesame oil with the shallots, ginger and garlic for about 10 minutes, then went into the broth after we fished out the bay leaf.
The verdict was mixed but honest. "It tastes exactly how it smells," which is very good but weird: not something we'd eat every day, though a great option if you're vegan. We somehow couldn't get enough of that cabbage.
Welcome, weary travelers, to a culinary adventure in Pandaria with Jeremiah and Kevin.
For a rejuvenating experience, delve into the aromatic depths of this restorative soup. Infused with a symphony of floral essences and spices, this rare delicacy, found only in an ancient cache within the Vale of Eternal Blossoms, promises to revive the weary soul of even the most battle-worn warrior.
Spiced Blossom Soup
Veggie broth infused with chamomile and bay, seasoned with Ancient Pandaren Spices and filled with sesame-sautéed broccoli, purple cabbage, shallots and ginger.
Bring the broth to a simmer in a large pot. Add the tea bags and bay leaf and steep for 5 to 10 minutes.
Remove the tea bags, pressing out as much liquid as you can. Stir in the Ancient Pandaren Spices and keep the broth warm over low heat.
Warm the sesame oil in a skillet over medium-low heat. Add the garlic, shallots and ginger and cook for about 5 minutes, until soft.
Add the broccoli, cabbage and a ladle of the broth. Cover and simmer for about 5 minutes, until the vegetables are tender.
Tip the vegetables into the broth, remove the bay leaf, and serve right away garnished with chamomile flowers.
Pairs well with blue cheese and Mulgore Spice Bread.
