This soup comes together very quickly. Feel free to use any vegetables you have like broccoli, carrots, snap peas, green beans or even water chestnuts.
Recipe type: soup
Serves: 4
Ingredients
broth:
6c water
1oz dried shiitake mushrooms
1 carrot diced
1 onion halved
¼c cilantro stems
1 jalapeño, sliced
soup:
6c broth
4-6 fresh shiitake mushrooms, cleaned and sliced
1c fresh bean sprouts
1 block extra firm tofu, drained, pressed and cut into small cubes
2-3 scallions, sliced thin
1 bunch fresh cilantro
2T tamari
1t kosher salt
2T rice wine vinegar
1T brown sugar
1t cracked black pepper
fresh lime (optional)
Instructions
for the broth: Bring the water to a boil and add the dried shiitake mushrooms. Turn off heat and let this steep for about 5 minutes. Strain the liquid through a fine mesh sieve. Reserve the liquid and discard the mushrooms or save them for another use. I feel that the fresh mushrooms are a lot better for this soup. Add the rest of the ingredients. Lower heat and simmer gently for about 20-30 minutes. Strain through a fine mesh strainer and reserve for soup.
for the soup: Heat the broth over medium to high heat and once it comes to a boil, lower the temp and simmer. Add the tamari, rice vinegar, brown sugar, pepper , salt and shiitake mushrooms and let them cook for 3-4 minutes. Taste and adjust seasonings--you may need it to be more sour or sweet or even spicy. Meanwhile, in your soup bowls, divide the tofu, sprouts and scallions. Pour the hot broth and mushrooms into the bowls carefully and top with fresh cilantro and a squeeze of fresh lime.
enjoy!
Notes
I make my own broth but a store-bought broth will work just fine. Just be sure to adjust the amount of salt you use. If you like it really spicy add some fresh jalapeño or fresh green chili to the soup.
Recipe by THE TEASPOON & THE WAVE at https://www.theteaspoonandthewave.com/hot-sour-soup/