This soup resulted from the combo of 6 recipes, a need to use food before it expired, and a teeny tiny bit of genius on my part. I like my food spicy, so feel free to tweak this recipe to your taste, I added a little chile oil and sarachi sauce to my bowl to give it a bit more kick. I also crisped up the tofu which, in my opinion, was my stoke of genius.
10 oz extra firm tofu, cut into 1/4 inch dice
3 TbSP soy sauce
3 TBSP rice wine vinegar
2 tsp salt
2 tsp pepper
2 TBSP corn starch
3 TBSP corn oil
1 – 4 jalapeño, thinly sliced
1 lb shitake mushrooms, sliced
2 small zuchinni, diced
2 – 4 TBSP Ginger, thinly sliced
2 bunches green onion, thinly sliced
2 – 4 c Asian greens – bok choy or such
2 TBSP lime juice
1 tsp sesame oil
2 TBSP chopped cilantro
Combine soy sauce, rice wine vinegar, salt, pepper and cornstarch with a whisk.
In a large stock pot, add 2 TBSP oil over medium high heat, when hot, add tofu and cook for about 2 minutes per side till nicely browned. Remove from heat, do NOT cover.
Add 1 TBSP oil to the pot and return to medium high heat, when hot, add the jalapeño peppers and sauté 1 min, add mushrooms, zuks, ginger and green onions, cook for 2 minutes. Add stock then the soy sauce mixture and stir a few times, bring to a simmer, reduce heat to low and add greens. Cook for 20 minutes. Remove from heat and stir in lime juice and tofu.
Serve in bowls, drizzle with sesame oil and fresh cilantro.
If you want hotter add sriracha sauce, if you want more sour, add a touch more vinegar.
Serves 4 – 6.