Hot And Sour Garlic Chive Soup With Tofu

Recipe Ingredients

2		Carrots - sliced (medium)
1/4 cup	23g / 0.8oz	Fresh garlic chives - minced
3		Fresh lovage or celery leaves
3		Romaine lettuce or Swiss chard leaves - torn into pieces
4		Dried cloud ear or shiitake mushrooms
1		Dried arame dulse, or tombu seaweed
1		Fresh or dried hot red pepper (small)
2 tablespoons	30ml	Rice wine vinegar
1		Water
1 cup	237ml	Dry white wine
1 teaspoon	5ml	Dark sesame oil
1/2 lb	227g / 8oz	Firm tofu - cut into 1/2-inch
2 tablespoons	30ml	Rice or barley miso sauce
		Garlic chive leaves - for garnish
		Garlic chive flowers - for garnish

Recipe Instructions

In a large heavy pot, combine all the ingredients above the line. Bring to a boil, then cover, lower the heat to medium-low, and simmer for 30 minutes.

Remove the mushrooms and slice thinly, discarding the tough portions. Strain the broth and return it to the pan.

Add the tofu and mushrooms and simmer for 5 minutes. Dissolve the miso in a small amount of the broth, stir it into the soup, then immediately remove the pot from the heat. Garnish with minced garlic chive leaves and serve at once.

Substitution for the Chinese garlic chives: 1 clove garlic and twice as much volume of fresh chives.

Source:
Maggie Oster's Herb Garden

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