Millennium - Hot and Sour Asian Cabbage Soup

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* Exported from MasterCook *

 

Hot and Sour Asian Cabbage Soup

 

Recipe By :The Millennium Cookbook - Eric Tucker and John Westerdahl,

M.P.H.,R.D.,C.N.S.

Serving Size : 6 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 leeks -- white part only, washed well and cut into

1/2-inch slices

2 teaspoons minced garlic

2 carrots -- sliced into 1/4-inch matchsticks

1 cup shredded red cabbage

1 cup thin-sliced shiitake mushrooms (4 to 6

medium), or cremini or oyster mushrooms

1 tablespoon dried tree ear fungus -- soaked in hot water, drained,

and sliced thin

6 cups Asian Stock

1 cup fresh or canned tomato puree

1 tablespoon tiger lily buds -- soaked in warm water for 10 minutes,

drained, and sliced open

1 1/2 cups fresh cubed pineapple

4 kaffir lime leaves (optional)

2 stalks lemongrass -- sliced in half and tied together with

bakers string

2 tablespoons grated ginger root

1/4 cup white miso

1 teaspoon black pepper or white pepper

1/3 to 1/2 teaspoon minced Thai chile (optional)

2 tablespoons tamari soy sauce

2 tablespoons rice vinegar plus more to taste

Sucanat or sugar to taste

 

This combines the sweet and herbal flavors of Thai tom yum goon soup and the

peppery-sour notes of Chinese-style hot and sour soup. This soup will probably

require a visit to an Asian market for the tiger lily buds, lemongrass, Thai

basil, and dried tree fungus. Garnish with Thai basil and give it some crunch

with some fresh bean sprouts sprinkled over the top.

In a large saucepan over medium heat, sweat together the leeks, garlic, carrots,

cabbage, mushrooms, and tree ear fungus with 1/2 cup of the stock until the

liquid evaporates, about 10 minutes. Add the stock, tomato puree, tiger lily

buds, pineapple, kaffir lime leaves, and lemongrass. Bring to a boil, lower the

heat, and simmer for 30 minutes.

Remove the lemongrass, add the ginger, and whisk in the miso. Add the pepper

and Thai chile, the tamari, vinegar, and sweetener. Adjust the sweetener and

vinegar to your liking.

Top each bowl of soup with the julienned basil, bean sprouts, and sesame seeds.

Toasting Seeds: Seeds can be toasted in a dry saute pan over medium heat,

following the same procedure as with spices, although the time will be 3 to 6

miinutes. They can also be toasted in a 350F oven until the color darkens

slightly. Time varies by seed, so check frequently.

Toasting Spices: Toast the spices in a dry saute pan over high heat, shaking

the pan constantly, until the spices darken slightly and give off fragrant wisps

of smoke. This usually takes no more than a minute and a half. Remove spices

from pan immediately.

 

 

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Per serving: 62 Calories (kcal); 1g Total Fat; (12% calories from fat); 3g

Protein; 11g Carbohydrate; 0mg Cholesterol; 769mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 0 Fat; 0

Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0