Recipe 005 and an update
Aug. 10th, 2012 11:40 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
nina_vendrediI've got about 4 or five recipes I'm in the process of tweeking, trying to get them suitable for replication, but I've not been cooking as much as I'd like the past couple of months, and so keep putting off sharing.
That said, here's my adaption of hot and sour soup, which I absolutely love when I've got a cold, because it can set your face on fire if you do it right.
Hot and Sour Soup
adapted from here http://vegetarian.about.com/od/soupsstewsandchili/r/hotandsour.htm
Ingredients:
4 cups vegetable broth
4 cups dried sliced shitaki mushrooms
1 small can bamboo shoots - drained
1 small can water chestnuts - drained
2 tbsp soy sauce
1/2 tsp white pepper
1 tbsp chili paste or other hot sauce
2 tbsp vinegar
3 cloves garlic, minced
1/2 cup scallions (green onions), sliced
1-3 tsp chili oil
1 cup dried hijiki or other thick seaweed (optional)
2-3 sheets Dried tofu skin shredded(optional) (It makes a nice sub for the eggs in regular hot and sour. I usually pick up a tub of the spicy yuba from Hodo Soy at the Bowl for the locals. Which is why when I make this for myself, I use the lesser amount of chili oil.)
Preparation:
Cover the mushrooms in hot water. Let soak covered for about 15 minutes.
If you're using tofu skin that needs soaked, and/or hijiki you can set them to soak at the same time as the mushrooms, but you're going to use the soaking water from the mushrooms in the soup, so do them separately)
Bring vegetable broth to a simmer and add all the ingredients, except the scallions and chili oil.
Allow to simmer for at least 20 minutes (at least as long as it takes for your tofu and mushrooms to be completely hydrated).
Add the scallions and simmer for about 5 more minutes. Stir in the chili oil.
Add additional soy sauce, hot sauce or vinegar to taste.
That said, here's my adaption of hot and sour soup, which I absolutely love when I've got a cold, because it can set your face on fire if you do it right.
Hot and Sour Soup
adapted from here http://vegetarian.about.com/od/soupsstewsandchili/r/hotandsour.htm
Ingredients:
4 cups vegetable broth
4 cups dried sliced shitaki mushrooms
1 small can bamboo shoots - drained
1 small can water chestnuts - drained
2 tbsp soy sauce
1/2 tsp white pepper
1 tbsp chili paste or other hot sauce
2 tbsp vinegar
3 cloves garlic, minced
1/2 cup scallions (green onions), sliced
1-3 tsp chili oil
1 cup dried hijiki or other thick seaweed (optional)
2-3 sheets Dried tofu skin shredded(optional) (It makes a nice sub for the eggs in regular hot and sour. I usually pick up a tub of the spicy yuba from Hodo Soy at the Bowl for the locals. Which is why when I make this for myself, I use the lesser amount of chili oil.)
Preparation:
Cover the mushrooms in hot water. Let soak covered for about 15 minutes.
If you're using tofu skin that needs soaked, and/or hijiki you can set them to soak at the same time as the mushrooms, but you're going to use the soaking water from the mushrooms in the soup, so do them separately)
Bring vegetable broth to a simmer and add all the ingredients, except the scallions and chili oil.
Allow to simmer for at least 20 minutes (at least as long as it takes for your tofu and mushrooms to be completely hydrated).
Add the scallions and simmer for about 5 more minutes. Stir in the chili oil.
Add additional soy sauce, hot sauce or vinegar to taste.