Vegan Ewedu Soup
Discover a plant-based twist on a beloved Nigerian classic with this Vegan Ewedu Soup recipe. Made with fresh ewedu (jute leaves), this nutritious soup boasts an irresistibly slimy texture and rich umami flavor, thanks to a clever mix of traditional ingredients like locust bean (iru) and a ground crayfish substitute, such as dried shiitake mushroom powder. A touch of cayenne pepper adds a subtle kick, while a vegetable bouillon cube enhances the depth of flavor, making this soup both comforting and flavorful. Ready in just 25 minutes, this quick and healthy dish is perfect when served piping hot alongside fufu or your favorite whole grains. Whether you're introducing your taste buds to African cuisine or seeking an authentic yet vegan-friendly option, this soup is a must-try!
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Ingredients
- 200 grams fresh ewedu (jute leaves)
- 3 cups water
- 1 tablespoon locust bean (iru)
- 1 tablespoon ground crayfish substitute (e.g., dried shiitake mushroom powder)
- 1 cube vegetable bouillon cube
- 1 teaspoon salt
- 0.5 teaspoon ground cayenne pepper
- 0.5 teaspoon baking soda
Directions
Step 1
Begin by thoroughly washing the fresh ewedu (jute leaves) under running water to remove any dirt or grime. If using whole leaves, remove any stems and finely chop the leaves.
Step 2
In a medium saucepan, bring 3 cups of water to a boil. Add 0.5 teaspoon of baking soda—this helps to soften the leaves quickly.
Step 3
Once the water is boiling, add the washed ewedu leaves to the pot. Reduce the heat to medium and allow the ewedu to cook for about 5 minutes until tender.
Step 4
Using a wooden spoon or a traditional ewedu broom whisk (ijabe), stir and mash the leaves inside the pot to create a slimy consistency. Alternatively, use a blender to pulse the leaves briefly for a smooth texture, then return to the pot.
Step 5
Add 1 tablespoon of locust bean (iru) to the pot, stirring well. This traditional ingredient adds depth of flavor.
Step 6
Mix in 1 tablespoon of ground crayfish substitute (like dried shiitake mushroom powder) for an umami touch, and crumble in the vegetable bouillon cube to enhance the overall taste.
Step 7
Season the soup with 1 teaspoon of salt and 0.5 teaspoon of ground cayenne pepper to add some heat and elevate the flavors. Adjust the salt and pepper to taste if preferred.
Step 8
Allow the soup to simmer on low heat for an additional 5 minutes to blend all the flavors together.
Step 9
Serve the vegan ewedu soup hot, traditionally paired with a side of fufu or your choice of grain.
Nutrition Facts
| Serving size | (948.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 113.6 |
| Total Fat 2.1g | 0% |
| Saturated Fat 0.2g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 0mg | 0% |
| Sodium 4011.8mg | 0% |
| Total Carbohydrate 20.8g | 0% |
| Dietary Fiber 4.6g | 0% |
| Total Sugars 1.1g | |
| Protein 11.5g | 0% |
| Vitamin D 105IU | 0% |
| Calcium 444.7mg | 0% |
| Iron 5.5mg | 0% |
| Potassium 676.8mg | 0% |
Source of Calories