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By Jess Thomson
Serves 4 to 6
Start to finish: 40 minutes
From Edible Seattle May/June 2010
Dried mushrooms, kale, and carrots from spring markets make this version of a Chinese classic decidedly Northwestern. Feel free to substitute other kales, spinach, or mustard greens for the lacinato kale.
6 cups vegetable broth
1 ounce dried porcini mushrooms
8 ounces tofu (about 1/2 package)
3 tablespoons cornstarch
3 tablespoons cold water
1 teaspoon sugar
2 teaspoons dark sesame oil
1 tablespoon soy sauce
2 teaspoons canola oil
2 carrots, cut into 1/8” by 1” strips, or shredded in a food processor
3 sprigs lacinato (dinosaur) kale, tough ribs removed, cut the short way into 1/4” strips
3 tablespoons white vinegar, or to taste
1/2 teaspoon ground white pepper, or to taste
1 large egg, beaten
Bring the stock to a boil in a large pot. Add the mushrooms, remove from heat, and let sit for 30 minutes, until the mushrooms are soft.
Meanwhile, cut the tofu into 1/4” batons, and set aside. Blend the cornstarch, water, sugar, sesame oil, and soy sauce together with a fork in a small bowl until blended, and set that aside, too.
When the mushrooms have softened, remove them from the broth with a slotted spoon and cut into thin strips. (Reserve the broth.)
Heat a wok over high heat. When hot, add the canola oil, then the carrots and kale and mushrooms. Cook and stir for 2 minutes, until the carrots are soft. Add the vegetable broth (leaving any mushroom grit in the bottom of the pot), then the tofu, and bring to a simmer. Stir the cornstarch mixture, add it to the soup, and bring it back to a simmer, stirring occasionally until the soup looks a bit thicker and almost glossy. Remove the pan from the heat, stir in the vinegar, and pepper, and taste for seasoning—you may want a bit more vinegar and/or pepper. Stir the mixture slowly, creating a gentle whirlpool. Stop stirring, and drizzle the egg in (it will cook upon contact). Serve immediately.
*Gluten-Free (use gluten-free soy sauce)
*Vegetarian
*Dairy-Free
*Vegan (omit egg)
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