Green coriander and ginger broth with tofu

This soup is a light and nutritious summer dish, perfect for a delicious meal. This variation, unlike those seen in traditional Chinese restaurants, is different, lighter, and has a delicate flavour. The umami from the mushrooms sets a deep tone to the soup that is enhanced by the ginger. The scallions and the fresh cilantro add herb and fresh notes that balance the soup. The soup is light and clear, not loaded with thickening agents like cornstarch, which make it goopy. This is what sets this soup apart, other than the beautiful, balanced flavours. This is a delicious way to get some tofu into your diet. The soup is straightforward to make, so you don't have to stand in front of the hot stove on summer days. The recipe requires the ingredients to be added in rapid succession, so complete all the chopping and prep work before you start cooking the soup.

This is a wonderful cookbook that specialises in soups for all seasons. Deborah Madison is one of the first chefs to start the farm-to-table movement in the Bay Area, and her recipes reflect her expertise with vegetables and fresh produce. I have a number of her wonderful cookbooks, each one a masterpiece. This book made me fall in love with soups and taught me how to make a great one.

For more wonderful soup recipes from this cookbook, click here. 

Ingredients:

4-5 dried shiitake mushrooms, soaked in 5 cups hot water for 1 hour

1 1/2 tablespoons peanut oil

1 tablespoon ginger paste

Salt, to taste

2 teaspoons jalapeño or green chillies, diced finely, or to taste

2-3 garlic cloves, minced

1/3 cup cilantro stems, finely minced

10-12 scallions, finely minced

1 cup celery, or Chinese celery, finely diced

1/2 pack soft tofu, diced

1/2 cup cilantro leaves

1 teaspoon soy sauce

A few drops of sesame oil

Heat a soup pot with peanut oil for 30 seconds, until the oil is hot and has begun to roast slightly. Add the ginger and salt, and stir to cook for 20 seconds, until the ginger is no longer raw. Add the green chillies and garlic and stir for an additional 1 minute. Add the cilantro stems and stir-fry for an additional minute, until the stems are tender and cooked.

Add the scallions and cook over low heat for 2 minutes, until the scallions are soft but brightly coloured. Add the celery and cook for an additional 2 minutes.

Strain the soaking liquid from the mushrooms, squeezing them to get every last drop. Add to the soup and bring to a simmer.

Meanwhile, dice the mushrooms into thin slices. Add to the soup and simmer for 5 minutes.

The soup can be prepped to this point and left. Finish the soup just before serving it.

Finish the soup by adding the tofu and simmering for 2-3 minutes till the tofu is well heated through. Add the cilantro, stir through, and remove from the flame.

Serve immediately, drizzling a few drops of sesame oil on top.