Buddhist Sour Soup Recipes

BUDDHIST SOUR SOUP

Buddhist Sour Soup image

Provided by Food Network

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 16

Ingredients

3 blocks tofu (about 1 pound)
1/4 cup tamarind pulp, dissolved in 1 cup hot water
Scant 1/2 pound okra (approximately 2 cups)
5 cups water
3/4 cup fresh pineapple cut into 1/4-inch chunks
1 stalk bac ha (giant taro), cut into 1 1/2-inch lengths (optional)
3 tablespoons sugar
2 teaspoons salt
2 medium tomatoes, cut into wedges
1 teaspoon soy sauce
1/4 cup peanut or vegetable oil
1/2 cup chopped shallots
2 to 3 cups bean sprouts, rinsed and drained
12 leaves Asian basil, coarsely torn
6 sprigs rice paddy herb (ngo om, optional)
2 to 4 bird or serrano chiles, minced

Steps:

For the soup, place the tofu blocks on a plate, place another plate on top, and weight with a jar or 14 to 28-ounce can. Let stand for 30 minutes. Water will be pressed out of the tofu as it stands; drain it off every 15 minutes or so. Cut the tofu into 1/2-inch cubes and set aside.
Use your fingers to squeeze and press the tamarind to dissolve it completely and to squeeze the last of the pulp off any seeds and pith. Place a sieve over a small bowl and pour the tamarind water through. Discard any solids and set the liquid aside.
If the okra is large, cut crosswise in 1/2 and cut off any tough tips, leaving the stems on.
For the garnish, heat the oil in a small heavy skillet over medium-high heat. Add the shallots and cook until well-browned, then remove from the heat and set aside.
To make the soup, place the tamarind liquid and the 5 cups water in a large nonreactive pot. Bring to a vigorous boil, then add the okra (if your okra is very fresh and tender, add it later, with the tomato wedges) and pineapple. Boil vigorously for 3 minutes, then add the bac ha, if using, the sugar, salt, and tomato wedges. Bring back to a boil, then add the tofu cubes and soy sauce and cook for 2 minutes. Taste and adjust the balance of seasonings if you wish.

HOT AND SOUR SOUP WITH TOFU

Hot and Sour Soup with Tofu image

In this Chinese soup recipe, an egg is stirred in at the end to form tiny ribbons. For more flavor, add a teaspoon of toasted sesame oil just before serving.Note: Be sure to drain the tofu thoroughly before adding it to the soup so it will soak up the flavor of the broth.

Provided by Martha Stewart

Categories Food & Cooking Soups, Stews & Stocks Soup Recipes

Time 20m

Number Of Ingredients 10

Ingredients

2 cans (14.5 ounces each) reduced-sodium chicken broth
2 tablespoons soy sauce
1/4 to 1/2 teaspoon crushed red pepper
8 ounces fresh shiitake mushrooms (about 4 cups), stemmed, caps thinly sliced
3 to 4 tablespoons rice vinegar
2 tablespoons cornstarch
1 large egg, lightly beaten
1/2 package (7 ounces) soft or firm tofu, cut into 1/4-inch cubes, drained
2 tablespoons finely grated fresh ginger
3 scallions, thinly sliced

Steps:

In a large (5-quart) pot, combine broth, soy sauce, crushed red pepper, and 2 cups water. Bring to a boil over medium heat. Add mushrooms; reduce heat, and simmer until tender, about 10 minutes.
In a small bowl, whisk together 3 tablespoons vinegar and cornstarch. Add to pot; simmer, stirring, until soup is thickened, about 1 minute.
Add egg through a slotted spoon, and stir to form ribbons. Stir in tofu. Remove from heat; let stand, covered, 1 minute. Put ginger in a small sieve, and squeeze to release juice into soup (discard solids). Taste; add remaining tablespoon vinegar, if desired. Serve sprinkled with scallions.

Nutrition Facts : Calories 109 g, Fat 3 g, Protein 9 g

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