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| Hot Sour Garlic Chive Soup With Tofu |
Ingredients
4 dried cloud ear (or shiitake mushrooms)
1 dried arame seaweed (or dulse, or tombu , 6 inch piece)
1 hot red pepper, (small-sized, fresh or dried)
2 carrots (medium-sized, sliced)
1/4 glass garlic chives (fresh, minced)
3 lovage (or celery leaves)
3 romaine lettuce, (or Swiss chard leaves), torn into pieces
2 tablespoons rice wine vinegar
1 qt water
1 glass dry white wine
1 teaspoon dark sesame oil
225 g firm tofu (cut into 1/2-inch)
2 tablespoons rice miso sauce (barley miso sauce)
Cooking Instructions
Firstly, in a large heavy pot, combine all the ingredients above. Bring to a boil, later cover, lower the heat to medium-low, and simmer for half an hour. Remove the mushrooms and slice thinly, discarding the tough portions. Strain the broth and return it to the pan. Add the tofu and mushrooms and simmer for five minutes. Dissolve the miso in a small amount of the broth, stir it into the soup, later immediately remove the pot from the heat. Garnish with minced garlic chive leaves and serve at once.
Chinese garlic chives: 1 clove garlic and twice as much volumn of fresh chives.
Recipe From Chinese Cuisine
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