Shitake Hot and Sour Soup
PinchedtimesGrocery ListAdd this recipe to your Grocery List PrintPrint this recipe and money-saving coupons PhotoShare a photo you've taken of this recipe RateRate this recipe & leave a comment or review
|2 qt||chicken stock low sodium|
|1||jalapeno pepper minced with seens|
|1 Tbsp||grapeseed oil|
|1 Tbsp||ginger minced|
|1 Tbsp||garlic minced|
|2 bunch||scallions sliced green and white parts|
|1 lb||shitake mushrooms sliced with stems and tops removed|
|2 Tbsp||naturally brewed soy sauce|
|2||the juice of lemons|
|the zest of two lemons|
|2 c||shredded carrots|
|1||block silken tofu cut into 1/2 inch cubes|
|2 Tbsp||scallion greens|
Lewiston, ID (pop. 31,894)
Member Since Mar 2012
This recipe I got from the Dr. Oz show, and we have tried it and it Delicious, can't wait for colder weather so we can eat this weekly, really want to see if it helps us with the cold season. this recipe is from Ming Tsai who is on the Dr. Oz show a lot, he has some really good recopies.
In a stockpot over med. heat add grapeseed oil and swirl to coat the bottom of pan.
Add jalapeno, ginger, garlic and scallions (reserve 2 tab.) saute until aromatic, about one minute
Add mushrooms and saute for 2 minutes until softened.
Add chicken stock, soy sauce, bring to a simmer and reduce by 20% about five minutes.
Add lemon juice, tofu and carrots, cook gentle for 2 more minutes to heat tofu. Season with black pepper, dish up and garnish with green and lemon zest. Enjoy