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Author Notes: Making soup in the East Coast is almost a thing the moment cold breeze set in last winter 2015. It was the worst one I can remember specially up in Boston since we landed in NoVA (Northern Virginia--Inn-NoVA) in the 80s. This soup was a dare to make, thinking how the tofu will stand up to Asian sour flavor, not like the Chinese Hot & Sour soup but from tamarind. Oops, well I forgot that tofu blends well with any flavor thrown into the pot with it. —thechewinn-nova.com
- 1-1/2 cups dried shitake mushrooms
- 1 pint hot water, to soak the mushrooms in
- 1/2 cup roots of cilantro, shake off dirt, washed & cut into small pieces
- 6 cloves garlic, minced
- 2 pkgs sliced baby bella
- 3 tablespoons cooking oil
- 2 pints water
- 2 pkgs Nasoya organic firm tofu or sq tofu from, cubed (big Chinese or Korean stores)
- 4 red Thai chilis or dried chilis (here*), cut diagonally
- 1 bundle of scallions, cut in 1” length
- 1/2 cup chopped pickled tamarind leaves, (@ big Chinese stores or here*)
- 2 Tbsps tamarind concentrate, (@ Indian/Chinese/big Korean stores or here*)
- 2 tsps Kosher salt
- 2 tsps grd black pepper
- 2 pkgs enoki mushrooms
- 2 juice and zests of lime
- 1/2 cup cilantro leaves, chopped
- Soak shitake mushrooms in hot water for at least 30 minutes in advance.
- Pound the cilantro roots, minced garlic and salt together into a paste in a mortar and pestle, set aside.
- Sauté baby bella in a skillet on medium low heat for about 10 minutes or until it’s tender to the touch. Set aside.
- Add cilantro roots paste, sauté for 1 minute. Remove from skillet and drain in a paper towel.
- In a big pot, pour the shitake mushrooms with soaking water plus 2 pints of water. Let it boil for 20 minutes.
- Add the rest of the ingredients except the juice of limes and cilantro leaves. Allow to boil for 5 minutes.
- Serve hot sprinkle with cilantro leaves and juice of half a lime for every bowl.
- Serves 4. ---*Here, online superstore.
- This recipe was entered in the contest for Your Best Recipes with Tofu