Moosewood: Asian Bean Curd Soup

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* Exported from MasterCook *

 

Asian Bean Curd Soup

 

Recipe By : Moosewood Restaurant Daily Special, page 64

Serving Size : 6 Preparation Time :0:00

Categories : Soups And Stews Soyfoods

Vegetables

 

Amount Measure Ingredient -- Preparation Method

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

***BROTH***

1/2 teaspoon Sichuan peppercorns

1 whole star anise

1 whole dried chile peppers -- (1 to 2)

OR 1/2 teaspoon crushed red pepper flakes

1 teaspoon salt

1 tablespoon canola or other vegetable oil

4 large garlic cloves -- pressed or smashed

2 cups peeled and diced carrots

2 cups thinly sliced celery

2 1/2 cups thinly sliced onions

6 cups water

***SOUP***

1/2 cup dried shiitake -- (about 8 to 12)

1/2 cup hot water

10 ounces regular or silken tofu -- (10 to 12 ounces)

1/2 cup peeled and diced carrots

1/2 cup thinly sliced celery

1/4 cup thinly sliced onions

1/2 teaspoon dark sesame oil

2 tablespoons soy sauce

2 tablespoons thinly sliced scallions

1 cup fresh spinach leaves chiffonade

Chinese chili paste -- (optional)

soy sauce -- (optional)

 

This tasty soup is brothy yet hearty and can be spiced up or down to

taste. Sichuan peppercorns, star anise, sesame oil, and dried shiitake are

widely available and keep well in the pantry. The shopping list for the

vegetables and tofu is short and simple. Without a doubt, this will beat

your average Chinese take-out soup every time.

 

Carrots, celery, and onions are used in both the broth and the soup, so

prepare the total amount needed and then set aside the broth vegetables in

one bowl and the soup vegetables in another. Small, thin slices look best

and produce a more flavorful broth. Quarter the carrots lengthwise and cut

them into nickel-thick slices. Quarter the onion from stem to root and

thinly slice the wedges crosswise.

 

Serves 6. Yields 8 Cups. Total Time: 1 1/4 Hours

 

For the broth, dry-roast the Sichuan peppercorns, star anise, chile peppers

or red pepper flakes, and salt in a soup pot on medium heat until the

peppercorns start to pop and the mixture becomes fragrant, 1 to 2 minutes

(see Note). Add the oil to the soup pot and stir in the garlic, carrots,

celery, and onions. Stir-fry for 5 minutes, or until the vegetables start

to release their juices. Add the water, increase the heat to high, cover,

and bring to a boil; then reduce the heat and simmer for 30 minutes.

 

Meanwhile, place the shiitake and hot water in a small bowl. Cover the

bowl and set aside for 10 to 15 minutes. While the shiitake soak, cut the

tofu into bite-sized cubes and set aside. When the shiitake are softened,

lift them out, and then strain the soaking liquid through a fine sieve into

the simmering broth. Cut the shiitake into halves or quarters, trimming

and discarding any hard stems, and set aside.

 

When the broth has simmered for 30 minutes, strain it into another soup pot

and return it to a simmer. Discard the vegetables from the broth. Add the

reserved shiitake and the raw carrots, celery, and onions. When the

vegetables are just tender, 5 to 10 minutes, add the tofu. Remove the soup

from the heat and stir in the sesame oil and soy sauce. Divide the

scallions and spinach among individual soup bowls and ladle the hot soup on

top.

 

Serve hot, passing chili paste and/or a cruet of soy sauce, if desired.

 

Note: Dry-roasting the dried chile pepper(s) or red pepper flakes can

temporarily inflame the air and make it difficult to breathe, so take a

deep breath before you begin and be prepared.

 

Per 11-Ounce Serving: 121 Calories. 6.3 G Protein, 5.6 G Fat, 14.5 G

Carbohydrates, 1.1 G Saturated Fatty Acids. 0 MG Cholesterol, 705 MG

Sodium, 3.3 G Total Dietary Fiber

 

 

 

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