Foodie Friday - Hot and Sour Soup
Back when I was in shiatsu school (oh there she goes again, spinnin' her shiatsu school yarns...) -
Ahem. Anyway, whenever any of us felt the first signs of a cold coming on, we'd head over to the nearby Thai & French fusion restaurant for their Shrimp Lemon Grass Soup. If that didn't clear up your sinuses right quick, your condition was hopeless. Boy, do I miss it right about now.
Ok, so I couldn't find a good lemon grass soup recipe, but Thai Hot and Sour Soup can still knock your socks off and give you just what you need when you're feeling icky. There's a great authentic Thai recipe to be found in the book, Sundays at Moosewood Restaurant, and contains some ingredients you may have to google.
Here is a vegan version, from the book, Mostly Macro, by Lisa Turner. Makes enough for 4 to 6 people.
Hot and Sour Soup
- 2 tsp light sesame oil
- 1 med yellow onion, chopped
- 1/4 cup finely grated ginger
- 2 med carrots, cut into matchsticks
- 1 cup thinly sliced mushrooms
- 1/2 tsp unrefined sea salt
- 1/2 lb firm low-fat tofu, cubed
- 1/2 tsp white pepper
- 3 cups Kombu Dashi stock (see below)
- 1/2 cup lightly soaked arame
- 1/2 cup brown rice vinegar
- 2 Tbls honey
- 1 Tbls gomashio
Heat the oil in a large pot and saute' the onions, ginger, carrots, mushrooms, and salt until the onions are translucent. Add the tofu and white pepper, and cook for 3 to 5 minutes longer over medium-high heat.
Stir in the stock, arame, brown rice vinegar and honey, and let the mixture simmer for 5 minutes longer. Add the gomashio and serve immediately.
Kombu Dashi Stock makes 6 cups
- 6 cups water
- 2 (3-inch) strips kombu
- 1/2 cup dried shiitake mushrooms
- 1/4 bonito flakes or shaved bonito
Combine all ingredients in a large, heavy pot and simmer uncovered over medium heat for about 20 minutes. Remove the kombu and simmer 5 minutes longer. Strain and store in a covered glass container.