I may have over-done it this Easter. Not on the chocolate, but on the food… my forearms and wrists are still sore from the all the kneading. I’m not going to go into it right now, but there will be some posts on all that stuff later.
Oh, the pain.
At any rate, the thought of eating more carbohydrates right about now makes me want to cry. And run away. Run really far away. Coming from someone who considers running the most un-fun thing ever, that’s saying a lot. With that, I give you this soup. It’s light and flavorful (in the way that Asian soups are wont to be), full of mushrooms and carrots, and it is my perfect post-Easter-binge food.
Now I’m going to crawl back down the rabbit hole and try to sleep this one off.
1 oz. dried black mushrooms
3 cups boiling water
5 cups additional water
1 2-inch knob ginger, in thin slices
1 large carrot, in thin matchsticks
1/4 lb firm tofu, in small cubes
3 to 4 tbsp soy sauce
2 1/2 tsp salt
1 tbsp cider vinegar
1 tbsp sugar or honey
5 large cloves garlic, minced
3 medium-sized ripe tomatoes
6 scallions, minced
fresh black pepper to taste
1 c peas, frozen or fresh
PRELIMINARY; Place the black mushrooms and 3 cups boiling water in a bowl and cover with a plate. Let stand at least 30 minutes (longer is fine). Drain the mushrooms in a colander or strainer over bowl, squeezing out and saving all the water REmove and discard the stems, slice the caps and set aside.
TO MAKE THE SOUP:
Pour the mushroom-soaking water (from “Preliminary”) into a soup pot. Add the additional 5 cups water, along with the ginger, carrot, tofu, soy sauce and salt. Bring to a boil, lower the heat, and simmer, partially covered, for about 15 minutes.
Add the sliced black mushrooms, vinegar, sugar or honey, and garlic. Keep it simmering.
Core the tomatoes, and place them in the hot soup for about 20 seconds. Retrieve them with a fork or slotted spoon; pull off and discard the skins. Cut the tomatoes in half, and squeeze out the seeds. Chop the tomato pulp and add this to the soup.
Stir in the scallion whites and black pepper to taste. Adjust seasonings, if necessary. At the point the soup can rest for up to several hours before serving time.
About 10 minutes before serving, heat the soup to a gentle boil. Beat the eggs and drizzle them in, stirring constantly. Stir in the peas. Serve hot, topped with minced scallion greens, a drizzle of sesame oil, and a sprinkling of sesame seeds.