February 2015 Newsletter
If you couldn’t tell from our recent snow storms, February has arrived. If the weather has you wishing for spring, thaw out with a big steaming pot of hot and sour soup! The spice of the soup adds an extra warming sensation and the mushrooms and tofu make this soup very hearty. Grab a bowl, grab a spoon, and stay warm this winter!
Hot and Sour Soup
- 2 cups. shiitake mushrooms
- 1 1/2 cups white mushrooms
- 8 leaves Napa cabbage
- 4 cups vegetable broth
- 1/4 cup soy sauce
- 1/4 cup rice vinegar
- 2 teaspoons Asian hot chile oil
- 1/2 teaspoon sesame oil
- 1 teaspoon ground white pepper
- 1 heaping teaspoon arrowroot or cornstarch
- 1 cup water
- 1 pound extra-firm tofu
- 1/2 cup carrots
- 1 cup scallions
1. To press the tofu, remove the from the package, cut into 6 rectangular slices, and wrap in a clean kitchen towel. Place a heavy frying pan on top of the tofu and let sit for at least 30 minutes (preferably, a few hours). Cut the tofu into matchsticks and set aside.
2. Lay Napa cabbage leaves on top of each other and cut into strips. Slice the white and shiitake mushrooms into strips. Shred the carrots and chop the scallions.
3. Pour the vegetable broth, soy sauce, rice vinegar, hot chile oil, sesame oil, and white pepper into a large soup pot. You may want to add 1/2 teaspoon of chile oil and add more to taste later on. Cover pot and bring to a boil.
4. Once boiling, add the cabbage and mushrooms. Cook until the cabbage is completely wilted (about 5 minutes).
5. Mix the arrowroot or cornstarch with water until dissolved. Add to the soup and stir until just slightly thickened.
6. Add shredded carrots and pressed tofu and cook for about 5 more minutes.
7. Serve in bowls and add chopped scallions as a garnish.
February 22-28 is National Eating Disorders Awareness week. Click here for more information and to find an event near you!