Brothy Asian-Inspired Soup

March 19, 2012 § 4 Comments

Hearty soups … yes, I love them. And the ones I make are nearing the definition of stew. But every once in a while I will be in the mood for something light, breathy and brothy.

This Asian-Inspired Soup is a riff on something Mark Bittman published in March 2011. He gave three simple (very simple) recipe suggestions in each of four categories: creamy, brothy, earthy and hearty. The second and third recipes are slight twists on the first in each category. By the end of making the twelfth, he says, you’ll never need to follow another soup recipe.

With a package of firm tofu and some leftover chickpea broth (remember that from Pressure Cooker Basics?), I twisted Mark Bittman’s own Asian twist on brothy soups.

Ingredients ingredients for Brothy Asian-Inspired Soup

  • 8 cups water, in this case chickpea broth and water
  • 1/4 cup chopped scallions (about 3-4)
  • 1 package firm tofu, drained and cubed
  • 4 oz oyster mushrooms, roughly chopped
  • 1 tbs soy sauce
  • 1 tbs sesame oil

-To a large pot add the water or broth, scallions, tofu, mushrooms, soy and sesame.

-Heat over a medium-high flame to just boiling, them bring to a quiet simmer, partly covered. Let simmer for … 15 minutes? 20 minutes? It’s up to you and how tender you like your oyster mushrooms. Check it at 15, then check the mushrooms every few minutes.

oyster mushrooms

Oyster mushrooms - aren't they just beautiful?

-Ladle into bowls. Garnish with a few chopped scallions. You might enjoy a crispy baguette to dunk.

Asian-inspired soup

Brothy Asian-inspired soup

Seriously, I tried to make this soup sound difficult/complex/sophisticated/finicky. But that’s just impossible. This soup is just way simple. And delicious.

Any Asian-inspired and simple soup suggestions or ingredient ideas? Leave a comment and let me know.

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