Hot & Sour Garlic Chive Soup with Tofu
Yield
4 servingsPrep
15 minCook
40 minReady
60 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | medium |
carrots
sliced |
|
| ¼ | cup |
garlic chives
fresh, minced |
* |
| 3 | each |
lovage
or celery leaves |
* |
| 3 | each |
romaine lettuce
or swiss chard, torn into pieces |
*
|
| 4 | each |
cloud ear black fungus
or shitake mushrooms |
* |
| 1 | each |
arame
dried, or sulse, or tombu seaweed (package), 6 inch piece |
* |
| 1 | small |
hot chili peppers
hot, or fresh |
*
|
| 2 | tablespoons |
rice vinegar
|
|
| 1 | quart |
water
|
*
|
| 1 | cup |
white wine
dry |
*
|
| 1 | teaspoon |
sesame oil
dark |
|
| ½ | pound |
tofu
cut into 1/2 nch pieces |
|
| 2 | tablespoons |
miso paste
sauce, rice or barley |
|
| 1 | x |
garlic chives
leaves, for garnish |
* |
| Garlic | chive |
garlic chives
flowers, for garnish |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | medium |
carrots
sliced |
|
| 59 | ml |
garlic chives
fresh, minced |
* |
| 3 | each |
lovage
or celery leaves |
* |
| 3 | each |
romaine lettuce
or swiss chard, torn into pieces |
*
|
| 4 | each |
cloud ear black fungus
or shitake mushrooms |
* |
| 1 | each |
arame
dried, or sulse, or tombu seaweed (package), 6 inch piece |
* |
| 1 | small |
hot chili peppers
hot, or fresh |
*
|
| 3E+1 | ml |
rice vinegar
|
|
| 0.9 | l |
water
|
*
|
| 237 | ml |
white wine
dry |
*
|
| 5 | ml |
sesame oil
dark |
|
| 226.8 | g |
tofu
cut into 1/2 nch pieces |
|
| 3E+1 | ml |
miso paste
sauce, rice or barley |
|
| 1 | x |
garlic chives
leaves, for garnish |
* |
|
garlic chives
flowers, for garnish |
* |
Directions
In a large heavy pot, combine all the ingredients above the line.
Bring to a boil, then cover, lower the heat to medium-low, and simmer for 30 minutes.
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 5 minutes.
Dissolve the miso in a small amount of the broth, stir it into the soup, then immediately remove the pot from the heat.
Garnish with minced garlic chive leaves and serve at once.
Note: substitution for the Chinese garlic chives: 1 clove garlic and twice as much volumn of fresh chives.
