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
Ingredients
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1-1/2
cups dried shitake mushrooms
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1 pint
hot water, to soak the mushrooms in
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1/2
cup roots of cilantro, shake off dirt, washed & cut into small pieces
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6
cloves garlic, minced
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2
pkgs sliced baby bella
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3
tablespoons cooking oil
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2
pints water
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2
pkgs Nasoya organic firm tofu or sq tofu from, cubed (big Chinese or Korean stores)
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4
red Thai chilis or dried chilis (here*), cut diagonally
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1
bundle of scallions, cut in 1” length
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1/2 cup
chopped pickled tamarind leaves, (@ big Chinese stores or here*)
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2
Tbsps tamarind concentrate, (@ Indian/Chinese/big Korean stores or here*)
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2
tsps Kosher salt
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2
tsps grd black pepper
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2
pkgs enoki mushrooms
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2
juice and zests of lime
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1/2 cup
cilantro leaves, chopped
Directions
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Soak shitake mushrooms in hot water for at least 30 minutes in advance.
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Pound the cilantro roots, minced garlic and salt together into a paste in a mortar and pestle, set aside.
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Sauté baby bella in a skillet on medium low heat for about 10 minutes or until it’s tender to the touch. Set aside.
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Add cilantro roots paste, sauté for 1 minute. Remove from skillet and drain in a paper towel.
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In a big pot, pour the shitake mushrooms with soaking water plus 2 pints of water. Let it boil for 20 minutes.
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Add the rest of the ingredients except the juice of limes and cilantro leaves. Allow to boil for 5 minutes.
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Serve hot sprinkle with cilantro leaves and juice of half a lime for every bowl.
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Serves 4. ---*Here, online superstore.
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