Mushroom And Daikon Soup Food

MUSHROOM BOK CHOY SOUP

Steps:

• Heat butter in a stock pot over medium heat; add bok choy, mushrooms, green onions, garlic, and ginger. Sprinkle mushroom mixture with lime juice; cook and stir just until lightly browned, 2 to 3 minutes. Increase heat to medium-high, pour in chicken broth, and bring to a boil. Reduce heat to low and simmer until vegetables are soft, about 5 minutes. Serve with cilantro.

MUSHROOM AND DAIKON SOUP

Steps:

• Place shiitake mushrooms in a small bowl; cover with hot water and set aside. Place porcini mushrooms in a separate bowl; cover with hot water and set aside. Heat oil in a medium saucepan over medium-low heat. Add onion and sauté until translucent. Add garlic and sauté until fragrant, about 1 minute.
• Add Shaoxing wine or sherry, and reduce by half. If planning to use mushroom soy sauce, add 5 cups water. If planning to use regular soy sauce, add 4 2/3 cups water plus 1/3 cup soaking water from porcini mushrooms. Drain porcini mushrooms of remaining water and add to pan. Add kombu, if using.
• Bring to a full boil, reduce heat to low, and remove and reserve kombu. Drain shiitake mushrooms and discard stems. Slice caps and add to pan. Add fresh mushrooms and soy sauce. Cut kombu into bite-size pieces and return to pan. Add daikon and simmer until softened, 3 to 5 minutes. If using tofu, simmer only until heated, about 30 seconds.
• Season to taste with salt and pepper and, if desired, a touch of lemon juice. To serve, divide among four warmed soup bowls and garnish each with a pinch of scallion greens.

DAIKON SOUP WITH SHIITAKE CIGARS AND STEAMED SWEET POTATOES WITH GREEN ONION VINAIGRETTE

Steps:

• For the daikon broth: Place the daikon, shiitake stems, peppercorns, bay leaves, celery, carrots, cilantro stems, enoki bottoms, onions, red peppers, green onions and 12 cups cold water in a large pot and bring to a boil. Reduce the heat and simmer, about 1 hour. Strain the liquid into a clean pot, season with salt and keep hot.
• For the steamed sweet potatoes with green onion vinaigrette: Fill a large pot halfway with water and place a bamboo steamer over top. Bring the water to a boil then reduce to a simmer and steam the sweet potatoes until tender, about 20 minutes.
• Heat the oil in a small saute pan. Add the garlic and lightly fry until golden brown, about 5 minutes. Add the rice wine vinegar, fish sauce, chili paste and green onions. Add the cilantro and toss. Spoon the green onion vinaigrette over the steamed sweet potatoes when ready to serve.
• For the shiitake cigars: Place the butter and vegetable oil in a saute pan over medium-high heat. Add the garlic and shallots and saute until tender and translucent, about 5 minutes. Add the shiitake caps, season with salt and pepper and saute until golden brown, about 5 minutes. Add the thyme and 1/4 cup daikon broth and stir. Allow the liquid to evaporate, then remove from the heat and place on a dish to cool.
• Place 4 cups water and the soy sauce in a wide-mouth saute pan, bring to a boil and then reduce to a simmer. Place a wonton wrapper on a clean, dry work surface and brush with egg wash. Spoon about 1 teaspoon mushroom mixture along the bottom of a wonton. Roll the wonton over tightly, ensuring the mushroom mixture remains in the center and the wonton is sealed. Press down on the edges and then cut to trim excess wonton dough. Repeat with the remaining ingredients. Place the shiitake cigars in the water-soy mixture until the wontons are cooked, about 5 minutes. Remove the shiitake cigars and reserve for the daikon soup.
• For the daikon soup: Season the remaining daikon broth with the soy sauce, seasoned rice wine vinegar, fish sauce and honey.
• Place 5 shiitake cigars in the bottom of each of 4 soup bowls. Divide the daikon broth among the bowls, garnish with diced daikon, the remaining enoki mushrooms and chopped green onion. Drizzle chili oil over the top. Serve with the steamed sweet potatoes and green onion vinaigrette.