For the cold days ahead of us, this soup fills all the requisites: light and filling, packed with protein from the tofu and egg that go along so well with the 2 varieties of mushrooms. A rich broth made with chillies, ginger and garlic adds heat and a spicy oriental flare to the soup. The original recipe calls for bamboo shoots instead of my second type of mushroom. It is from Jamie Oliver and you can find it here .
2 cloves of garlic
1 fresh red chilly
ground white pepper
1 thumb-sized piece of ginger peeled and diced
250 g shitake mushrooms , cleaned
250 g buttom mushroom, finely sliced
3 tbs low-salt soy sauce
3 to 4 tbs rice vinegar
1 tsp honey
1.5 litres hot vegetable stock
150 g firm tofu cut in 1 cm cubes
2 green onions chopped
½ bunch of chives chopped
1 large egg, beaten
Peel the garlic and deseed the chillies, then roughly chop and place into a pestle and mortar, adding a pinch of salt. Peel, finely chop and add the ginger, combining it well.
Finely slice the buttons mushrooms and separate the threads of the shiitake mushroom.
Heat a tbs of oil in a large heavy-based saucepan over a medium-high heat, add the mushrooms and fry for 4 minutes, or until lightly golden. Stir in the chilli paste and mushroons and fry for a little bit.
In the mean time mix together the soy sauce, rice vinegar, the honey and the white pepper. Stir the mixture into the pan and cook for a minute, then pour in the hot stock and bring gently to the boil. Reduce the heat to low and simmer for 10 minutes, or until slightly reduced.
Add the tofu, the spring onions and chives.
Once reduced, remove the soup from the heat. Using a chopstick, stir the soup in a clockwise direction until you get a little whirlpool, then slowly add the beaten egg, stirring continuously to form thin ribbons. Stir in the tofu and return to the heat for 1 minute to warm through. Season to taste with soy and vinegar, then serve immediately with the spring onions and chives on top.