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Hinterberger's hot peanuts envy soup
Artist: _
Categories: Asian, Chinese, Ethnic, Exotic, Japanese, Soups & Stews
Yield: 4
Rating: 0
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Ingredients:
1/2 cupPork, diced or slivered
2 tbspOil
1 tbspSoy sauce
1 tbspCornstarch
3 tbspOnion, chopped
6 Mushrooms, sliced
4 1/2 cupWater
1/2 Dried ancho pepper, seeded
-and deveined
1 clGarlic, minced
1 1/2 cupChicken broth
1 tbspRice vinegar
5 tspMiso paste, preferably red
(available at asian
-specialty shops)
1/2 cupDry-roasted peanuts
-- dash cayenne pepper
1/3 cupCucumber, peeled, seeded
Diced
2 Green onions, chopped
-- 1 cup vegetables (diced g
-reen beans
Yellow squash, zucchini) in
-any
Combination
1 Egg, beaten
2 ozBrandy
Procedures:
1Recipe by: seattle times columnist: john hinterberger in a 3-quart saucepan, fry pork in oil over medium-high heat.
2Remove with slotted spoon.
3Dredge in soy sauce, then in cornstarch, and set aside.
4Using the same saucepan, saute onion over low heat for 15 minutes.
5Add mushrooms and saute 5 minutes more.
6In a separate saucepan bring i cup of water to a boil and add ancho pepper; simmer 15 minutes and set aside.
7Stir pork and garlic into onion-mushroom mixture, then add chicken broth, water, rice vinegar, and miso paste, stirring vigorously to dissolve the paste.
8Add peanuts and cayenne.
9In a blender or food processor blend ancho pepper and its liquid thoroughly; add to soup along with vegetables.
10Bring soup to a boil, reduce heat, and simmer for 15 minutes, or until vegetables are tender.
11Swizzle egg into soup, stir in brandy, and serve immediately.
12Serves 4
 
 
 
 

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