Hot and Sour Broth with Mushrooms

This simple broth is a suitable first course for nearly any Asian-inspired meal. Look for chile paste with garlic in well-stocked food stores and Asian markets, if fresh cremini mushrooms are unavailable, substitute fresh white mushrooms.

Ingredients:

1 oz (30 g) dried Chinese black mushrooms
1/2 cup (4 fl oz/125 ml) boiling water
1 lemongrass stalk, white part only or grated zest of 1 lime
6 cups (48 fl oz/1.5 l) vegetable broth
1/4 cup (2 fl oz/60 ml) lime juice
1 tablespoon peeled and finely chopped fresh ginger
1 teaspoon chile paste with garlic
1 cup (3 oz/90 g) thinly sliced cremini mushrooms
1 clove garlic, minced
2 teaspoons soy sauce
salt to taste
2 green (spring) onions, sliced on the diagonal




Method:

Place the dried mushrooms in a small bowl and add the boiling water.
Let stand until softened, about 30 minutes. Drain, reserving the liquid. Remove the stems and discard. Slice the caps, Strain the liquid through a sieve lined with cheesecloth (muslin). Set aside the sliced mushrooms and liquid.

If using lemongrass, cut into 2 inch (5 cm) lengths and crush with the side of a knife.

In a saucepan, combine the lemongrass or lime zest, broth, lime juice, ginger and chile paste with garlic. Add the sliced reconstituted mushrooms and their soaking liquid. Bring to a boil over high heat. Reduce the heat to medium and simmer uncovered until the broth is infused with the seasonings, about 20 minutes.

Using a slotted spoon, remove the lemongrass pieces and discard. Stir in the fresh mushrooms and garlic and cook until soft, about 5 minutes. Stir in the soy sauce and taste and adjust the seasonings with salt.

Ladle into warmed bowls and garnish with the green onions. Serve immediately.

Serves 4