Pea shoots are in season right now, and taste so very green and vibrant - a sure sign of spring to come. I love picking them from the garden, snacking as I go.
According to peashoots.com, they have seven times more Vitamin C than blueberries! No wonder they hit the spot. They are amazing just plain, but they make an exceptional garnish for soups - uncooked, of course. (Vitamin C is one of the most easily-lost nutrients when cooked.)
I made a version of this soup today, using available ingredients, and using coconut oil instead of sunflower. I also omitted the ginger tea powder and used fresh-grated ginger + coconut sugar instead. I also left out the jasmine tea, and used liquid from some steamed vegetables that happened to be on hand.
The vegetables used usually reflect the time of the year - this batch for instance, with collards, broccoli, and cauliflower, as well as pea shoots, seems somewhere in between winter and spring.
As you can see, the recipe can be varied widely - sometimes I've added sweet potatoes at the start with the onions, or sometimes carrots. As long as the essentials of ginger, onions, mushrooms, and soy sauce are used, the rest of the ingredients can be switched around to your liking.