Ezekiel 16:62-63
[62] I will establish my covenant with you, and you shall know that I am the LORD, [63] that you may remember and be confounded, and never open your mouth again because of your shame, when I atone for you for all that you have done, declares the Lord GOD.”
4 c chicken bone broth
1/4 c ponzu sauce
1 T sushi ginger, diced
2 T honey, plus more to taste
1 t chili garlic sauce
2 T roasted garlic
2 scallions, thinly sliced, white and green parts separated
5 Button mushrooms, sliced
1/4 c rice wine vinegar
2 T cornstarch
1-2 c Firm Tofu cut into strips
1/2 t toasted sesame oil
Fresh cilantro
Directions
In a large pot on medium-high heat, add the broth, ponzu, ginger, honey, chili garlic sauce, garlic, button mushroom slices and scallion whites. Stir and taste immediately; if needed, add a bit more honey to balance. Bring to a boil, then reduce the heat to maintain a simmer. Cook for about 15 minutes to allow the ginger and garlic to steep in the soup for flavor.
Add tofu strips.
In a small bowl, whisk the vinegar and cornstarch until smooth. Raise the heat of the soup and add the cornstarch-vinegar slurry. Whisk until the soup slightly thickens, within a minute or two.
Garnish each with the scallion greens, a few drops of sesame oil and the cilantro, if you like. Add crunchy won tons for serving.
Serve with egg rolls.
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