This is a soup that started out one way, and ended in another, because I had to toss out a batch of shrimp stock that seemed a bit off. I was happy I did so, because the result was really good–and there’s nothing worse than not being sure if one of your ingredients has gone bad or not. (When in doubt, throw it out–not a bad piece of advice.)
The fish stock I mention in the ingredients was one I made from halibut bones that I picked up one Saturday at The Waterfront in Des Moines; the fishmonger there will set them aside if you call ahead. (And it’s a great place to have lunch on a Saturday, when they have half-price raw oysters and peel-and-eat shrimp.) Mapo tofu is a Chinese soup, usually with pork–as I understand it, mapo means something like “pock-marked woman”–perhaps because of what it looks like–the tofu creates a kind of mottled effect.
Ingredients
2 tablespoons oil
2-3 tablespoons minced ginger
2-3 tablespoons minced garlic
3 tablespoons minced green onion
1 cup finely sliced green onion
1 tsp minced turmeric (optional)
6 oz mushrooms, sliced
3 stocks organic celery, diced
salt to taste
5 tomatoes, skinned and chopped (or can of chopped tomatoes)
1/2 cup dry white wine
1 tsp chicken bouillon paste
2 bottles clam juice
1 can minced clams
Korean red pepper (1/2-1 tsp)
1 qt. fish stock*
1 package of soft tofu
smoked salmon
steamed white rice
Recipe
In large pot sauté ginger, garlic, minced green onion, turmeric in oil until translucent. Add sliced mushrooms and celery, stir-fry until cooked through, deglaze pan with white wine. Season with salt, and then add chicken bouillon paste, clam juice, clams, fish stock, and chopped tomatoes. Bring to a boil, and then simmer gently until tomatoes are cooked; adjust seasoning, let simmer. Meanwhile, in a separate soup pot, place tofu, and cut into large cubes (just run a knife quickly twice horizontally, and once vertically). Gently poor soup over tofu, add cup of slice scallions, and bring to a gentle simmer, for about 10 or 15 minutes. Serve in deep bowls, with rice and smoked salmon alongside (this is known as “crossing the bridge” serving in Chinese cuisine). You could also throw some shrimp or other seafood and simmer just until cooked through, and serve. Garnish with fresh chopped scallions.
*Seafood bouillon cubes or paste would also work, if you don’t have fish stock on hand. In a pinch, increasing the amount of bottled clam juice would also yield a decent result.
FoodIowa 