comfort food for a chilly, windy winter day

Several weeks ago, Michele (Cowan-Rohter) requested this recipe, after one of my postings on facebook.  While it is the 6th of March, and spring is 15 days away, the fact is, winter remains in Central Oregon and on days like today a pot of soup sets a cozy tone. This recipe will always remain on my top 5 favorites list.  It is easy to make and warms you up on a chilly, blustery day.  If you are really energetic, you can try your hand at home-made pot-stickers as a companion, or, if you are feeling less than energetic, you can buy them…. already pre-made.  Either or work and round off a simple meal.   This recipe is for you Mich!  Enjoy with your family ;-)

Mandarin Hot Sour Soup

Ingredients

2 quarts of vegetable stock (I make my own)

5 -7 dried Chinese mushrooms

1 Tablespoon peanut oil

1 cup thinly sliced onions

½ cup celery/ sliced on the diagonal

½ cup carrots /sliced thin on the diagonal

½ cup Savoy cabbage sliced thin

½ cup julienned bamboo shoots

1/3 cup soft tofu, cut into small cubes or matchstick size pieces

3 Tablespoons soy sauce

¼ cup cider vinegar

¼ cup rice vinegar

½ teaspoon sea salt

¼ teaspoon white pepper (this is a mild hot heat)

3 Tablespoons cornstarch

1/4 cup cold water

1 egg beaten

Garnish

Minced scallions / cut on the diagonal

Sesame oil

Preparation /directions

Soak the mushrooms in boiling water in a glass bowl and let sit for 30 minutes, drain, reserving one cup of liquid for the soup, slicing the mushrooms into thin pieces.

Warm the oil in a dutch oven (or your favorite soup pot) on medium heat.  Add the onions and salt, saute for approximately 10 minutes, or until the onions are translucent.  Add the carrots and celery to the pot with the onions, tossing well and continue to cook for on a low simmer (5 minutes or so). 

Pour in the stock, cover and bring to a boil.  Once it arrives at the boil turn down, adding the soy sauce, vinegars and 1 cup of the reserved liquid from soaking the mushrooms.   Keep the soup on a low simmer.

Add the mushrooms, tofu, cabbage, bamboo shoots and white pepper to the soup pot.  Return to a boil, then turn down to a low simmer, allowing to cook for an additional 15 minutes.  My theory on soup making… the longer the flavors mingle together, the more flavorful the soup.

In a small bowl combine the cornstarch and cold water to make a paste.  Ladle ¼ cup of the hot broth/soup into a glass measuring cup adding the cornstarch / water paste.  Blend together until smooth, gradually adding the mixture back into the pot of soup. Cook for 2 - 3 additional minutes, until thickened.   Drizzle in the egg and cook for another minute or so.

Ladle hot soup into bowls, garnish each bowl with the minced scallions and several drops of sesame oil.  

And last but not least, as Julia would always say.. Bon Appetit!