Designed for super immunity–
Shittake Hot & Sour Soup ~
~ adapted from Ming Tsai ~
Clean 1 pound shiitake mushrooms, remove stems.
Trim 2 bunches of scallions, then slice; reserve 2 tablespoons of the green for garnishing the soup.
You really don’t have to peel the carrots; the skins make this a healthier dish, just wash them well. Measure 2 cups, shredded.
Mince ginger and garlic to equal, each, 1 tablespoon.
Chop 1 jalapeno, seeds included– all of it. Into grapeseed oil in a stockpot, saute the jalapeno, ginger, garlic and scallions.
Slice the shiitakes and saute into stockpot of ingredients until softened. When all is tender, add 2 1/2 quarts chicken stock or low-sodium broth. Add 2 tablespoons naturally brewed soy sauce,
juice of 2 lemons,
and the carrots.
Cut 1 block of tofu
into 1/2 inch squares. Add to the soup and heat through; season with freshly ground black pepper.
Ladle into bowls and garnish with reserved chopped scallion ends and lemon zest.
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