Hot and Sour Garlic Chive Soup with Tofu

Yields:	4 servings
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	Preparation	15 minutes
	Cooking	40 minutes
	Ready In	60 minutes

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Ingredients

2	medium	carrots	sliced
1/4	cup	garlic chives	fresh, minced
3	each	lovage	or celery leaves
3	each	romaine lettuce	or swiss chard, torn into pieces
4	each	cloud ear black fungus	or shitake mushrooms
1	each	arame	dried, or sulse, or tombu seaweed (package), 6 inch piece
1	small	hot chili peppers	hot, or fresh
2	tablespoons	rice wine vinegar
1	quart	water
1	cup	white wine	dry
1	teaspoon	sesame oil	dark
1/2	pound	tofu	cut into 1/2 nch pieces
2	tablespoons	miso	sauce, rice or barley
1	x	garlic chives	leaves, for garnish
Garlic	chive	garlic chives	flowers, for garnish

Directions

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.

Note: substitution for the Chinese garlic chives: 1 clove garlic and twice as much volumn of fresh chives.

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Member Review

Almond Syrup

My mom wrote this cookbook and I have to admit that I like her orange syrup much better. She would make it for her Baklahvah, but I would use it on pancakes!! BTW - har name is Viviane ALSCHECH Miner, not Bicheck. Wonder where that name came from.

Reviewed by Daniele1969

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