Indie-style in the Pot

Posted by on Feb 17, 2016 in Asian and Vegetarian, Soup | 0 comments

 

Lucky Peach is a food and lifestyle journal that explores various themes outside of mainstream thinking; through indie style, art, photography, essays, and food too. Food & Wine gave a nod to LP Asian takeout favorites like Hot-and-Sour Soup which truly is reminiscent of pleasing spicy Chinese homebrew from a carton.

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The tough part is collecting all the stuff—then it cooks up quickly.

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Wood Ear mushrooms are elusive—so I chose a single cluster Maitake mushroom to pull apart and toss into the soup. I also tread lightly with the vinegar and Sriracha using only half of the amounts called for.  More of each can be stirred in to liven up individual bowls.  Pork shoulder doesn’t hang around my kitchen, but a half pound of MP’s homemade wild boar sausage stepped up.  Then of course, if tofu isn’t on your protein dance card, simply leave it out and use 8 ounces of another.  One pound of deli-style chicken could easily be a nominee for both.

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Now, just chop up the fresh aromatics and sauté them

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with the meat in a neutral oil (I used coconut) and cook until softened and the meat has lost its pinkish color.

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Add stock, bring it to a boil; then stir in tofu, vinegar, soy etc.

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Stir in the mushrooms. I added a few wedges of tomato too.

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Drizzle the eggs over the soup, stirring with a fork forming eggy strands.

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Taste and adjust the sour and heat.

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 When the eggs are set, divide and devour while catching up with Chip and Joanna at Magnolia.

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