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Hot & Sour Soup
Using the soaking liquid from the shiitake mushrooms adds amazing flavor to this soup. It’s a little spicy and a little sour. Add or remove the chili sauce and vinegar to suit your taste.
1/4 oz | 5 g dried shiitake mushrooms
1 cup | 250 mL boiling water
1 small carrot, peeled and cut into matchsticks
4 cups | 1 L vegetable stock
1 cup | 250 mL bean sprouts
1/4 lb | 125 g firm tofu, cut into 1/4-inch | 1 cm cubes
1/8 cup | 30 mL bamboo shoots
1/8 cup | 30 mL water chestnuts, cut into matchsticks
2 Tbsp | 30 mL soy sauce
1 1/2 tsp | 7 mL sambal oelek (chili sauce)
1/4 tsp | 1 mL black pepper
3 Tbsp | 45 mL cornstarch
1 cup | 250 mL cold water
1 Tbsp | 15 mL toasted sesame oil
3 Tbsp | 45 mL rice wine vinegar
1–2 green onions (scallions), sliced very thin
Rinse the dried shiitake mushrooms well and put them in a bowl. Pour the boiling water over them and set aside, covered, until the mushrooms have cooled. When cool enough to handle, take them out of the water. If the mushrooms are whole, take off the stems and discard, then slice the mushroom caps into thin strips.
Slowly pour the remaining mushroom water into the soup pot, being careful to leave any residue in the bottom of the bowl. Add the carrot and stock to the pot, cover and bring to a boil.
When the soup has boiled, turn the heat down so it is simmering gently. Add the bean sprouts, rehydrated mushrooms, tofu, bamboo shoots, water chestnuts, soy sauce, sambal oelek and black pepper and simmer for 1 to 2 minutes.
In a separate bowl, whisk together the cornstarch and cold water. Pour into the soup and mix well. Allow the soup to cook another 1 to 2 minutes, until it has thickened.
In another bowl, whisk together the eggs and sesame oil. In a slow, thin stream pour the mixture into the soup and wait for 10 seconds before stirring. Add the vinegar.
Garnish with the green onions and serve.
5 g Fat (31.0% calories from fat)
8 g Protein
15 g Carbohydrate
2 g Dietary Fiber
94 mg Cholesterol
2040 mg Sodium
Excerpted from Soup: A Kosher Collection (Whitecap Books) by Pam Reiss
Photos by Chris Freeland from Soup: A Kosher Collection (Whitecap Books)
Pam Reiss lives in Winnipeg, where she works in the family business, Desserts Plus, a kosher catering company and specialty food store. Aside from the three years she spent at the University of Minnesota, she’s always made this prairie city her home. Pam always enjoyed spending time in the kitchen, testing and trying out new recipes. It wasn’t long before she combined her interest in creating recipes with her love of writing to create her first cookbook, Soup: A Kosher Collection, which was nominated for a Cuisine Canada Cookbook Award. After the publication of Soup, Pam wrote recipe columns for several years. Her recipes have appeared in the Jerusalem Post, the Jewish Journal (Los Angeles), the Jewish Independent, the Jewish Post & News and several other newspapers throughout North America.
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