Red miso gives the profound broth depth, while quick-charred seasonal vegetables add crunch and color.
Ingredients
Gombo Sauce
2 tbsp vegetable oil
6 cloves garlic
2 tsp minced ginger
1 red Fresno chile, quartered lengthwise and thinly sliced
2 large shallots, quartered lengthwise and thinly sliced
¼ lb okra, quartered lengthwise and thinly sliced
1 ½ tsp dark chili powder
kosher salt to taste
5 vegetable stock
1 tbsp red miso
juice of 1 lime
Charred Vegetables
2 tbsp kosher salt, plus more for seasoning
8 medium asparagus spears, cut in 1-inch pieces
½ lb sugar snap peas, cut in half crosswise
¼ medium head of Napa cabbage, cut into 1 1⁄2-inch slices
12 baby carrots, cut in half lengthwise
4 scallions, cut in 1 inch pieces
1 tbsp vegetable oil
6 cups cooked white rice
1 cup pea shoots, roughly chopped, for garnish
¼ cup mint leaves, torn, for garnish
Method
- Make the gombo sauce: In a large pot over medium heat, heat oil until shimmering, about 3 minutes. Add garlic, ginger, Fresno chile, shallots, okra, chili powder, and salt. Cook until tender, stirring occasionally, 10 to 15 minutes. Add vegetable stock and simmer until thickened, about 45 minutes. Remove 2 cups of vegetables and liquid, transfer to a blender, and blend until smooth. Return mixture to the pot and simmer about 15 minutes more. Whisk in miso and lime juice and season with salt to taste.
- Make the charred vegetables: Bring a medium saucepan filled with water to a boil. Season with kosher salt. Working in batches, blanch vegetables quickly until crisp-tender. Spread vegetables out on a sheet pan to cool.
- In a large pan over high heat, add oil and heat until smoking, about 2 minutes. Working in batches, char vegetables slightly, about 2 minutes.
- To serve, put 1 cup of white rice in a large bowl and flatten with the back of the scoop. Ladle gombo sauce on top. Top with charred vegetables. Garnish with pea shoots and mint leaves and serve
