Hot and Sour Garlic Chive Soup with Tofu
2 md Carrots -- sliced 1/4 c Fresh garlic chives -- Minced 3 Fresh lovage or celery Leaves 3 Romaine lettuce or Swiss Chard leaves -- torn into Pieces 4 Dried cloud ear or shiitake...
Ingredients
- 2medium carrots -- sliced
- 1/4cup fresh garlic chives
- 1qt water
- 1cup dry white wine
- 1tsp dark sesame oil
- 1/2lbfirm tofu -- cut into
- 1/2inch
Directions
- 1
2 md Carrots -- sliced 1/4 c Fresh garlic chives -- Minced 3 Fresh lovage or celery Leaves 3 Romaine lettuce or Swiss Chard leaves -- torn i
- 2
Bring to a boil, then cover, lower the heat to medium-low, and simmer for 30 minutes
- 3
Remove the mushrooms and slice thinly, discarding the tough portions
- 4
Strain the broth and return it to the pan
- 5
Add the tofu and mushrooms and simmer for 5 minutes
- 6
Dissolve the miso in a small amount of the broth, stir it into the soup, then immediately remove the pot from the heat
- 7
Garnish with minced garlic chive leaves and serve at once
- 8
Substitution for the Chinese garlic chives: 1 clove garlic and twice as much volumn of fresh chives.