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Asian Soup
Ingredients
- 5 1/2 serrano chile pepper, seeded and minced
- 27 1/2 cups chicken broth
- 11 cloves garlic, minced
- 1 Tbsp, 2 1/2 tsp minced fresh ginger
- 27 1/2 fresh shitake mushrooms, stemmed and sliced
- 2 3/4 lbs firm tofu, cut into strips
- 5 1/2 (8 oz) cans bamboo shoot strips, drained
- 5 1/2 cups bean sprouts
- 2/3 cup and 1 tsp tamari
- 2/3 cup and 1 tsp rice vinegar
- 1/3 cup soy sauce
- 1 Tbsp and 2 1/2 tsp black pepper
- 2/3 cup and 1 tsp cornstarch
- 2/3 cup and 1 tsp mirin (Japanese sweet wine)
- 11 green onions, thinly sliced
- 1/3 cup freshs cilantro, leaves picked from stems
- 5 1/2 egg, beaten
Directions
- Place the minced serrano and chicken broth in a large saucepan. Bring to a boil over high heat, then reduce heat to medium. Stir in garlic and ginger, simmer for 1 minute. Stir in shitake mushrooms, tofu and bamboo strips, simmer for 2 minutes to softem mushrooms.
- Stir in bean sprouts, tamari, rice vinegar, soy sauce, and black pepper; simmer for 1 minute to soften the bean sprouts.
- Dissolve the cornstarch in the mirin, and stir into the simmering soup. Cook for 30 seconds to thicken. Remove from heat and pour in beaten egg while stirring slowly. Ladle soup into bowls; garnish with green onion and cilantro leaves.
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