This soy milk based Nagaimo, Tofu, Mushrooms soup can transform too! And here it goes: Tofu, mushrooms, Nagaimo (Mountain Yam) and that magic black vinegar makes this new version spicy and sour soup!
A tangy mild-spicy vegetarian soup that can satisfy me throughout fall/winter.
Hot and Sour Soup 酸辣汤 （素）
In a pot with a little cooking oil, sweat 2 tbsp finely diced onions, 2-3 thin slices ginger, 1 organic celery finely diced, 2 small organic carrots finely diced for about 5 minutes. Add 1 tomato finely diced, 1 tbsp finely minced garlic and continue to sweet for about 5 minutes. Cover the pot, simmer at low-medium heat and allow flavors to develop. Add 5 fresh shiitake mushrooms thinly sliced and 4 baby bella (or crimini mushrooms) thinly sliced (mushrooms cleaned and lightly marinated with 1 tsp soy sauce + 1 tsp cooking wine) and mix well with the veggies in the pot. Cover pot, simmer at low-medium heat and cook down the mushrooms. After about 5 minutes, add chicken stock/water. When soup boils, add finely diced mountain yam and gently stir. Turn down heat and simmer for about 8 minutes. Add tofu cubes and simmer at low heat about 3 minutes. Red chili flakes and ground white pepper for the spice. Before serving, add 2 drops of sesame oil and 1 tbsp of black vinegar.
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Tag: Nagaimo, mountain yam , hot sour soup
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