Hot and Sour Mushroom Soup

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Ingredients:

• 1 cup vegetable stock
• 1 teaspoon pepper sauce
• 1 inch lemongrass finely chopped into rings
• 3 kaffir lime leaves roughly torn into three
• 1 teaspoon sugar
• 2 tablespoons lemon juice
• 2 ounces oyster mushrooms coarsely separated -OR- button mushrooms
• 2 small fresh green chilies more if desired crushed to split open

Steps:

• Add all recipes in a pot except for the chilis and let it come to a boil on medium high heat Let simmer for 30 minutes
• In the last five minutes add the red or green chili Serve warm

Miso Mulligatawny Soup

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Ingredients:

• 3 cups water
• 2 tablespoons fresh miso or 2-16 oz envelopes dry miso
• 2 green onions minced fine
• 1/2 teaspoon sesame oil I used toasted
• 6 cups miso soup
• 2 onions chopped
• 2 red potatoes diced
• 2 carrots diced
• 2 tomatoes diced I used roma
• 2 stalks celery chopped
• 1 green bell pepper chopped I used a yellow one
• 1/4 cup fresh cilantro fresh chopped
• 2 tablespoons fresh lime juice or the juice of one lime
• 1 tablespoon turmeric
• 1 tablespoon ground coriander
• 1 teaspoon red pepper flakes crushed
• salt and pepper

Steps:

• For the Miso Soup
• Combine all the ingredients in a slow cooker and stir to mix well
• Cook on low for 6-8 hours
• For The Miso Mulligatawny Soup
• Combine all the ingredients in a slow cooker adding salt and pepper to taste
• Cook on low for 6-8 hours
• Bon Appetit

Tomato Rasam Soup

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Ingredients:

• 2 medium tomatoes one quartered and one chopped
• 1 garlic clove
• 4 cups water
• 2 teaspoons minced fresh ginger
• 1/4 cup chopped fresh coriander
• 1 fresh hot green chili pepper cut into small pieces
• 1 teaspoon curry powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground black pepper
• 2 teaspoons salt
• 2 teaspoons canola oil
• 1/4 teaspoon black mustard seeds
• 2 red chili peppers

Steps:

• Puree the quartered tomato with the garlic in a blender of food processor Set aside
• Bring the water to a boil in a medium saucepan Add the chopped tomato the ginger cilantro and green chile Turn the heat down and simmer 3 minutes
• Add the tomato-garlic puree the curry or rasam powder cumin black pepper and salt and simmer 5 minutes
• For the tempering oil
• Combine the oil and mustard seeds in a small frying pan or saucepan over medium-high heat Cover the mustard seeds splatter and pop and cook until you hear the mustard seeds crackle 1 to 2 minutes Add the chiles and cook uncovered stirring until they start to brown about 30 seconds Pour immediately into the soup and stir Serve hot