Yogurtsoda Gratuitous food and travel.

ashpaziyeh jhaponi

despite my current fixation on wanting to cook all things japanese and korean, i keep steering towards other cuisines. maybe its because i’m still on the lookout for a decent, authentic japanese cookbook. (fusion can be lovely and all, but sometimes i just want to try the real thing.)

this past week:

lemongrass hot and sour soup

dan dan noodles

orzo salad with spinach and feta

shrimp with morel butter

mushroom risotto

fried okra with sweet chile sauce

olive, anchovy, and parmesan bread with garlic-oregano dressing

here’s the recipe for the lemongrass hot and sour soup:

4 dried shiitake mushrooms
1 piece dried wood ear
1 package firm tofu
5 cups chicken broth
1 stalk lemongrass (bottom six inches only), crushed
2 slices ginger, crushed
1/2 cup julienned carrots
1/2 cup julienned bamboo shoots
1/2 cup rice vinegar
3 T soy sauce
1 t chili garlic sauce
2 T cornstarch dissolved in 1/4 water
1 egg white, lightly beaten

1. soak mushrooms and wood ear in warm water until softened, about 15 minutes; drain. thinly slice mushroom caps and wood ear. cut tofu into 1/2-inch cubes.

2. place broth in a large pot; bring to a boil. add mushrooms, wood ear, lemongrass, and ginger. reduce heat to low, cover, and simmer for 10 minutes. discard lemongrass and ginger.

3. add tofu, carrots, and bamboo shoots; cook for 2 minutes. add vinegar, soy sauce, and chili garlic sauce; bring to a boil.

4. add cornstarch solution and cook, stirring, until soup boils and very slightly thickens. turn off heat. add egg white, stirring, until it forms long threads.