My project for tomorrow. Luckily living in Toronto ingridients were easy to find all in one Grocer, Canadian Super Store! Going to do more slow cooker meals this year, and try my hand at Soude Vide!!
Hot Sour Soup
The contrast in hot and sour flavors makes this Mandarin soup a unique offering.
The hot chili sesame oil and Sour Sauce are intensely flavored, so use
sparingly.
6 first-course servings
1 ounce dried Chinese black mushrooms
3⁄4 cup boiling water
1 quart reduced-sodium fat-free chicken broth
11⁄2 cups cubed tempeh or extra-firm light tofu
1⁄2 cup bamboo shoots
1⁄4 cup distilled white vinegar
2 tablespoons tamari soy sauce
1 tablespoon each: finely chopped gingerroot, brown
sugar, cornstarch
3 tablespoons water
Salt and pepper, to taste
1 egg, lightly beaten
1 teaspoon Asian sesame oil
12–18 drops hot chili sesame oil or Szechwan chili sauce
Sour Sauce (recipe follows)
1. Combine mushrooms and boiling water in small bowl; let stand until
mushrooms are softened, 15 to 20 minutes. Drain, reserving liquid. Slice
mushrooms, discarding tough stems.
2. Combine mushrooms and reserved liquid, broth, tempeh, bamboo
shoots, vinegar, soy sauce, gingerroot, and brown sugar in slow cooker;
cover and cook on high 2 to 3 hours. Stir in combined cornstarch and
water, stirring 2 to 3 minutes. Season to taste with salt and pepper. Slowly
stir egg into soup; stir in sesame oil. Serve with hot chili oil and Sour
Sauce.
Sour Sauce
Makes about 1⁄3 cup
3 tablespoons distilled white vinegar
1 tablespoon reduced-sodium tamari soy sauce
2 tablespoons packed light brown sugar
1. Mix all ingredients.
