Ginger & Tofu Soup

Nice light soup, quite spicy and aromatic... it will definitely clear out your sinuses. I made this w/o starch, but you can add noodles (pretty much any Asian kind will work) or serve with rice. I made a small side of ramen noodles for Adam with it, but I ate it just as is and it was great! 

Ingredients:

Soft tofu - 1 package

Ginger - 1/4 cup

Bok choy - 1/2 head

Button mushrooms - 7-10

Dried shitake mushrooms - 1/4 cup

Snap peas - 7-10

Green onions - 1 bunch

Cilantro - half a bunch

Tomato - 2

Celery - 3 stalks

Shallot or onion - 1 whole shallot or half an onion

Garlic - 4 cloves

Jalapeno - 1

Soy sauce - 1/4 cup

Fish sauce - 3 Tablespoons

Rice vinegar - 2 Tablespoons

Beef stock or bullion (optional) -1 bullion, or 3 cups of stock

Sambal (garlic chili paste) -2 table spoons

Salt as needed

Water - 5 to 7 cups depending on how broth-y you like it

To make;

Saute shallots, ginger and celery in vegetable or canola oil then add garlic. Once  softened add button mushrooms saute for a bit and add bok choy, jalapeno. Place the tomatoes over an open flame and char a bit.. and add to pot. Add all wet ingredients at this point, and dry shitake mushrooms. Simmer for 15 mins or so just to get all the flavors out. Once the soup is 5 mins away from being done add snap peas, and celery (don't cook too long, as you want some texture). Garnish with green onions & cilantro. You can add more soy-sauce, sambal, fish sauce etc.. to your taste.