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SPICY ASIAN SOUP WITH BUNASHIMEJI

February 23rd, 2009 No comments

Ingredients

Asian Chicken stock: 4 cups organic chicken stock, 2 garlic cloves smashed, small piece of  fresh ginger sliced, 1/4 cup chopped fresh cilantro/coriander stems, 1 teaspoon tamarind paste or juice of 1/2 lemon, pinch of salt

Soup:

4 cups Asian chicken stock

1/2 to 1 teaspoon chile powder

4 small shallots sliced

2 tablespoons Asian fish sauce

1 tablespoon soy sauce

3oz/100g Bunashimeji (Beech mushrooms) or other mushrooms

1/4 cup chopped fresh mint

2 scallions/green onions sliced

1/2 cup chopped fresh cilantro/coriander leaves

Method

Bring the stock ingredients to boil in a large pan and simmer for 30 minutes.  Strain through a cheesecloth and return to pan.  Bring the stock to a simmer and then stir in chile powder (to taste), mushrooms and shallots.  Simmer uncovered for 5 minutes.  Stir in fish sauce and soy sauce and simmer for 1 minute.  Remove from the heat and stir in the mint.  Serve topped with scallions/green onions and cilantro/coriander.

Serves 4

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