Ming Tsai is another favorite chef I watch whenever I get a chance. I caught him on Dr Oz a couple of weeks ago.  He was saying how good mushrooms were for our general health.  Ming told Dr Oz that he believes this soup is the reason, he does not get many or any colds.  That sounded like good news to me.  The recipe is really easy – I could not find shiitake mushrooms, so I used white button and baby portebellos.  According to Ming and Dr. Oz – Alice In Wonderland had it right – mushrooms are key.

Shiitake Hot & Sour Soup – Ming Tsai
serves 4-6

1 tbsp grapeseed oil

1 jalapeño, minced with seeds

1 tbsp minced ginger

1 tbsp minced garlic

2 bunches scallions, green and white parts sliced, 2 tbsp greens reserved

1 lb shiitakes, stems removed and tops 1/4-in sliced

2 1/2 quarts chicken stock or low-sodium chicken broth

2 tbsp naturally brewed soy sauce

Juice and zest of 2 lemons

1 block silken tofu, cut into 1/2-inch cubes

2 cups shredded carrots

Freshly cracked black pepper

 Directions

In a stockpot over medium-high heat, add oil and swirl to coat the bottom. Add jalapeño, ginger, garlic and scallions. Sauté until aromatic, about a minute. Add shiitakes and sauté 2 minutes, until softened.

 Add stock and soy sauce, bring to a simmer and reduce by 20%, about 5 minutes. Add lemon juice, tofu and carrots and cook gently for 2 more minutes to heat tofu through. Season with black pepper.

 Ladle soup into serving bowls and garnish with reserved scallion greens and lemon zest.

 ls