Tomato to enoki no sanraatan / suan la tang hot and sour soup with tomatoes and enoki mushrooms

Substantial and refreshing. With a boost from a dried scallop, this hot and sour soup offers lots of flavor and aroma. Great with somewhat heavy dishes, too.

<Ingredients>

1 small ripe tomato
30-40 g enoki mushrooms
20-30 g takenoko no mizuni boiled bamboo shoot
30-40 g soft tofu
2-3 stems cilantro
1 dried scallop (soaked in water overnight)
1/2 egg
350 cc vegetable stock + chicken stock in combination (any proportion)
1 tsp soy sauce
2 tsp rice vinegar
1-2 tsp potato starch +  2-3 tsp water
Black pepper (not in photo)
Salt to taste (not in photo)
1/2-1 tsp rayu hot chili oil (not in photo)


<Directions>
1.

In a pot, put stock and liquid from rehydrating dried scallop, fluffed up dried scallop, and heat on low heat.

2.

Skin and dice tomato.
Remove root ends of enoki, and cut in half.
Thickly julienne bamboo shoot.
Cut tofu into matchsticks.
Roughly chop cilantro.

3.

When stock boils, add tomato, and simmer on medium low heat for 3-4 minutes.
Add bamboo shoot, and continue simmering for another 1-2 minutes.

Remove any foam that appears on surface.

Add enoki, and simmer another 1-2 minutes.

Remove any foam on surface.

4.

Add soy sauce, mix, swirl in potato starch + water mixture, and mix.

Add tofu.

Add black pepper to taste.
Vinegar softens the punch of black pepper, so add slightly more than you usually would.

Swirl in egg.

Taste, and add salt as necessary.

5.

Immediately before serving, add vinegar.

Serve in individual bowls, add hot chili oil, and garnish with cilantro.

<Notes>

• The proportion of goodies in the above recipe is high. Cut goodies by half if the soup is served with hearty dishes.
• Bringing the stock to a boil on low heat is to draw out the sumptuous flavor and aroma of the dried scallop. If not using a dried scallop, stock can be cooked on high heat.
• Skinning the tomato is optional.
• Use the goodies you have on hand -- tofu, bamboo shoot and cilantro are all optional.
• If using meat, first quickly boil it or pour over boiling water for a milder taste at the end. Alternatively, saute meat first to bring out its flavor.
• Vegetables can also be sauteed first for a more substantial taste.
• Use kurozu (hei cu) brown rice vinegar for a deeper note. Chinese brown rice vinegar has a more complex flavor than Japanese brown rice vinegar.