There is nothing more satisfying than the smooth paying and suggestive burn of a harmonious hot and sour soup. Sinigang is the general term used for sour broth soups that are altogether bright and refreshing, often with a chili kick. Traditionally soured with the fruit such as calamansi (Filipino lime), tamarind, or green mango, native vinegars distilled from coconut water, palm sap, or sugarcane are also uses mild souring agents, being less acidic than the distilled white or cider vinegar is used in the United States. In this Filipino recipe, mushrooms really shine, their earthy flavor a natural complement to the clean broth. A healthy mix of dried and fresh mushrooms give this soup maximum flavor and weighty texture.
4 to 5 dried shiitake mushrooms
one 1/2 ounce piece fresh ginger, peeled
5 cups water
one bay leaf.
One small, Thai chili, skin removed
1/2 pound fresh assorted mushrooms, open parenthesis such as shiitake, chanterelle, oyster, enoki), sliced
one clove garlic, minced
one small tomato, deseeded and diced
3 tablespoons palm or coconut vinegar
1 teaspoon soy sauce.
Pinch of ground black pepper
3 calamansi, halved
How to Make.
Reconstitute the dried mushrooms:
place the dried mushrooms, Ginger, water, Bay leaf, and chili in a large pot. Simmer over low heat for 15 min. Remove the mushrooms, Ginger, Bay leaf, and chili from the broth, discarding all but the mushrooms. Cut off and discard the mushrooms stems. Sliced the tender Sent a thin strips and return to the pot.
Make the soup:
add the sliced fresh mushrooms, garlic, tomato, vinegar, soy sauce, and pepper. Simmer for 10 min. until the mushrooms are tender. Ladle the soup into bowls and serve with the calamansi.
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