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    Spring Hot-and-Sour Soup

    Source of Recipe

    Bon Apptit

    Recipe Introduction

    "Hot-and-sour soup inspired this highly nontraditional springtime version. Miso gives just enough body so that you won't need cornstarch to thicken it, and you can use silken tofu instead of egg for that same silky effect."

    Recipe Link:

    List of Ingredients

    ◦ 1 tablespoon extra-virgin olive oil or vegetable oil
    ◦ 3 cloves garlic, thinly sliced
    ◦ 1 1-inch piece ginger, peeled, finely chopped
    ◦ 2 tablespoons miso
    ◦ 1 tablespoon soy sauce
    ◦ 2 teaspoons unseasoned rice vinegar or apple cider vinegar
    ◦ teaspoon toasted sesame oil
    ◦ teaspoon Aleppo-style pepper or teaspoon crushed red pepper flakes, plus more for serving if desired
    ◦ 2 ounces shiitake or cremini mushrooms, trimmed, thinly sliced
    ◦ 1 cup mixed peas (such as baby and/or trimmed snow and/or sugar snap, halved if large)
    ◦ 1 large egg, lightly beaten, or 8 ounces silken tofu
    ◦ Kosher salt


    Heat olive oil in a medium saucepan over medium. Cook garlic and ginger, stirring often, until softened and very fragrant, about 3 minutes. Add 3 cups water. Combine miso and 2 tablespoons water in a small bowl and stir to dissolve miso. Whisk into aromatics, then add soy sauce, vinegar, sesame oil, and teaspoon Aleppo-style pepper. Increase heat to medium-high and bring to a simmer. Reduce heat as needed to maintain a gentle simmer and cook until flavors come together, about 10 minutes.

    Add mushrooms and peas and cook until crisp-tender, about 3 minutes. Gently stir in the egg (a few turns of a spoon will be enough to set it into ribbons without blasting it apart) and cook until just set, about 30 seconds. Or, if using tofu, drop in by spoonfuls, and cook just until heated through, about 1 minute. Season with salt.

    Ladle soup into bowls and sprinkle with more Aleppo-style pepper if desired.

    Makes 2 servings




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