Bamboo Shoot And Asparagus Soup Recipe
Bamboo Shoot And Asparagus Soup makes a delicious appetizer and easy really simple to prepare. This soup can really add a lot of variation to your meal spread. The ingredients used in the Bamboo Shoot And Asparagus Soup add to the flavor of this dish. Try this soup for your friends and family and have them asking for more.
Ingredients
Dried bamboo shoots - 1/4 cup
Chicken stock - 5 cups
Fresh, tender asparagus spears - 1 lb
Juice of lemon - 1
Canned bamboo shoots - 4 , drained
Fresh ginger - 1 thin piece , peeled
Tofu - 1/2 lb
Sunflower oil - 2 tbsp
Chinese rice wine dry sherry or dry vermouth - 3 tbsp
Sesame oil - 1 1/2 tsp
Salt
Pepper
Directions
GETTING READY
1 In a bowl, soak the dried bamboo shoots in plenty of very hot water for 30 minutes.
2 Meanwhile, in a pan heat the chicken stock.
3 Trim and wash the asparagus very thoroughly, using only the tender, upper halves of the spears.
4 Slice them diagonally into lengths and place in a bowl of cold water mixed with half the lemon juice.
5 Cut the canned bamboo shoots into 1-1/4 in thick slices.
6 Cut these to approximately the same size as the pieces of asparagus.
7 Chop the fresh ginger very finely.
8 Drain and squeeze the soaked, dried bamboo shoots.
9 Pat dry with paper towels.
10 Shred finely.
11 Cut the tofu into small cubes.
MAKING
12 In a large, heavy bottomed saucepan, heat the sunflower oil.
13 Add the ginger and shredded bamboo shoots and cook briefly.
14 Stir in the pieces of canned bamboo shoots and fry gently for a few seconds.
15 Gradually pour in the chicken stock.
16 Bring to a boil and reduce the heat.
17 Cover, and simmer gently for 30 minutes.
18 Add the asparagus and the tofu, mix well.
19 Simmer for another 10 minutes, until the asparagus is tender but still a little crisp.
20 Remove from the heat, and add the rice wine or substitute and the sesame oil.
21 season to taste with salt and pepper.
SERVING
22 Pour into individual soup bowls and serve hot.
1 In a bowl, soak the dried bamboo shoots in plenty of very hot water for 30 minutes.
2 Meanwhile, in a pan heat the chicken stock.
3 Trim and wash the asparagus very thoroughly, using only the tender, upper halves of the spears.
4 Slice them diagonally into lengths and place in a bowl of cold water mixed with half the lemon juice.
5 Cut the canned bamboo shoots into 1-1/4 in thick slices.
6 Cut these to approximately the same size as the pieces of asparagus.
7 Chop the fresh ginger very finely.
8 Drain and squeeze the soaked, dried bamboo shoots.
9 Pat dry with paper towels.
10 Shred finely.
11 Cut the tofu into small cubes.
MAKING
12 In a large, heavy bottomed saucepan, heat the sunflower oil.
13 Add the ginger and shredded bamboo shoots and cook briefly.
14 Stir in the pieces of canned bamboo shoots and fry gently for a few seconds.
15 Gradually pour in the chicken stock.
16 Bring to a boil and reduce the heat.
17 Cover, and simmer gently for 30 minutes.
18 Add the asparagus and the tofu, mix well.
19 Simmer for another 10 minutes, until the asparagus is tender but still a little crisp.
20 Remove from the heat, and add the rice wine or substitute and the sesame oil.
21 season to taste with salt and pepper.
SERVING
22 Pour into individual soup bowls and serve hot.
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