Prep 35 mins
Cook 1 hr 30 mins
Tetsuya Wakuda's restaurant, Tetsuya's, is a highly regarded restaurant in Sydney, Australia with a definite Japanese flair but making extensive use of Australia's ingredients in innovative ways (http://en.wikipedia.org/wiki/Tetsuya's). Tetsuya's is considered Australia's best restaurant and has routinely been ranked in the top 20 in the world (http://www.theworlds50best.com/module/acms_winners?group_id=1&item_id=55). This is a wonderfully complex-tasting soup, made from widely available ingredients. Minimal cooking required. Uploaded for Zaar World Tour 5 (2009).
- 1 onion, large, finely chopped
- 1 leek, small, finely chopped
- 6 carrots, medium size, finely chopped
- 2 sticks celery, finely chopped
- 1 1⁄4 liters chicken stock
- 1 pinch saffron thread
- 2 teaspoons soy sauce
- 1⁄4 teaspoon salt, to taste
- 1⁄4 teaspoon white pepper, to taste
- 125 ml soymilk
- 1 tablespoon bean curd (tofu, will be pureed or put through a very fine strainer)
- 1 tablespoon soymilk
- 1 tablespoon chives, finely chopped
- Put a small sautee pan over low heat with no oil and sweat the onion, leek, carrots, and celery.
- Add enough chicken stock (I use low sodium) to cover the vegetables, saffron and soy sauce; cook until the vegetables are tender.
- Puree the contents of the sautee pan.
- Add remaining stock to achieve the desired consistency -- you want something slightly more fluid than a pancake batter.
- Taste and adjust the seasoning (salt, pepper).
- Cool for at least 1 hour (NOTE: I'VE INCLUDED 1 HR COOLING TIME IN THE "COOKING TIME").
- Add the soy milk and reseason if needed.
- Puree the beancurd or press through a fine sieve and mix with the 1 Tbsp soy milk.
- When ready to serve the soup, ladle 1/4 of the soup into a small bowl or cup, then place a small amount of the beancurd in the center and top with chives.
If I can give this a 100 stars, I would. What a fabulous tasting soup that is utterly simple to make, nutritious and silky in taste. No oil to cook the veggies - just sweating them under very low heat. I cooked the veggies for about 30 minutes on low with a cover on and after 30 minutes, they were just right. Added chicken stock and cooked some more, pureed and added salt and pepper to taste. By then, this soup has transformed to heavenly plateau! Using a blender, I blended the soup for several minutes. Returned the soup to the pot and added soy milk but did not add the tofu garnish. The soy milk colors this soup lighter and gives it a rounded taste but for those who are not into soy milk, regular or skim milk can be subbed here without any problem. I hope people will try this soup. I am in love again.....with a soup that is (lol). Made for ZWT 5 and just wish I did not already submitted the best of ZWT because I would select this certainly. It is a gorgeous soup. BTW, this soup is fab either hot or chilled.