Saturday, November 13, 2010

Shiitake and Tomato Egg Flower Soup

This soup is pretty and very soothing.  The health benefits of shiitake mushrooms make this soup great.  The soup's flavor is very light and it is nice as a first or second course.
     Recipe:  Peel and seed a few ripe plum tomatoes.
     Dice the tomato filets into small pieces and set them aside.
     Boil a few cups of light chicken broth in a sauce pot.
     Add a minced shallot.
     Add some very thin sliced shiitake mushroom caps.
     Add the reserved diced tomatoes.
     Add a pinch each of sea salt and black pepper.
     Add a couple pinches of paprika.
     Mix a couple spoonfuls of cornstarch and a splash of cold water together in a small bowl.
     Thicken the soup to a light consistency by adding a little bit of a corn starch and water slurry while stirring.
     Simmer the soup over medium heat for ten minutes.
     Add a few parsley leaves.
     Mix an egg and a little bit of corn starch together in a bowl.
     Make sure the soup is not boiling before adding the egg!
     Thin stream the egg over the surface of the soup.
     Let the egg cook for a half of a minute.
     Ladle the soup into a bowl and garnish with a parsley sprig.  Serve immediately.
    You can make the soup ahead of time but it is best to add the egg just before serving.  This soup has some very gentle flavors.  The parsley flavor can be tasted in this mild soup.  Shallot adds a nice flavor to the broth.  The mild flavors of shiitake and fresh tomato give this soup a special touch.  Delicious! ...   Shawna

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