HOT AND SOUR SOUP, 4/29/2017
Double fistful of mushrooms (cremini in the picture, whatever you prefer)
1 bunch spring onions
1 bunch hakurei turnips
2 tbsp sesame oil
1 quart mushroom broth, as described above
dash Keepwell Vinegar brand black garlic vinegar
dash Keepwell Vinegar brand Carolina Gold rice vinegar
1 tbsp of your favorite red hot sauce (we use gochujang because we make dope gochujang)
dash soy sauce
1 bunch bok choy raab
4 oz fresh soft tofu, cut up
1 bunch cilantro
Pickled garlic scapes
Chop the white part of the spring onion, the hakurei turnips, and the mushrooms into bite-size pieces, and saute them in the sesame oil over medium heat. They'll only take a minute to develop some color. Remember they'll simmer in the broth for a second, so don't overcook them here.
Season your mushroom broth with the vinegars, hot sauce, and soy sauce until it's lively enough for you, then drop it into a saucepan with your sauteed vegetables and the tofu. Bring it all up to a simmer together, taste and adjust as needed. Add the bok choy raab and plate it more or less immediately - it will continue to cook in the hot broth.
Garnish with a fat handful of cilantro, hastily torn apart, and some pickled garlic scapes. If your pickle brine from the scapes has any sugar in it, consider leaving it on the table for any guests who want a pinch of sweetness.