Maitake Hot and Sour Soup

by Ming Tsai
Monday, Nov 21, 2016




Serves 4

Ingredients

  • 5 slices ginger
  • 2 onions, sliced
  • 1 bunch scallions sliced thinly, separate white and green
  • 4 ribs of celery sliced on bias
  • 1 large head maitake, florets broken off and stem julienned
  • 1 teaspoon ground white pepper
  • 4 blood oranges, juiced
  • Juice of 2 lemons
  • 3 tablespoons naturally brewed soy sauce
  • 3 quarts chicken stock
  • Kosher salt and freshly ground white pepper to taste
  • Canola oil

 

Directions

In a stockpot over medium-high heat coated lightly with oil, sauté the ginger, onions, scallion whites, and celery, then season. Add the maitake stems and sauté for 3 minutes. Season with white pepper, add orange juice, lemon juice, naturally brewed soy sauce, and chicken stock, and check for flavor. Add maitake florets, simmer, and reduce by 20%. Serve in large bowls garnished with scallion greens.

Drink Pairing Suggestion

Mas de la Dame Rose du Mas 2007

Provence, France

Taste: Subtle flavors of fresh berries and fennel with a flowery finish

Aroma: Fresh strawberries, peaches and roses

—Pairs nicely with barbecue, pesto pasta, salads, fish and grilled meat
—50% Grenache, 30% Syrah, 20% Cinsault
—Certified organic (Agriculture Biologique) by Qualite France

 

 

About the Author

Chef Ming Tsai is a local restaurateur and host of Simply Ming.

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