Zhejiang Summer Soup

Introduction

Zhejiang Summer Soup, originating from the lush and fertile province of Zhejiang in Eastern China, is a culinary masterpiece celebrated for its fresh and vibrant ingredients. With a history steeped in tradition, this soup encapsulates the essence of Zhejiang's bountiful natural resources and its people's passion for food. The soup combines a medley of vegetables, tofu, and intricate flavors that come together harmoniously to provide a refreshing respite, particularly during the warm summer months.

Ingredients

• Chicken Broth - 4 cups
• Tofu - 200 g, cubed
• Shiitake Mushrooms - 100 g, sliced
• Carrot - 1, julienned
• Bok Choy - 1 bunch, chopped
• Ginger - 1 inch, grated
• Soy Sauce - 2 tablespoons
• Rice Vinegar - 1 tablespoon
• Sesame Oil - 1 teaspoon
• Salt - to taste
• White Pepper - a pinch
• Scallions - 2, sliced for garnish

Preparation

Preparing the Ingredients

1. Begin by cubing the tofu into small, bite-sized pieces. Ensure that the tofu is firm to provide a nice texture in the soup.
2. Slice the shiitake mushrooms thinly to release more of their earthy flavors when cooking.
3. Julienne the carrot as this will allow it to cook evenly and integrate seamlessly into the broth.
4. Chop the bok choy, separating the stalks from the leafy greens as they will have slightly different cooking times.
5. Grate the ginger using a fine grater to maximize the aromatic impact in the soup.

Cooking Process

Creating the Base

1. Start by heating a large pot over medium heat and add the sesame oil.
2. Add the grated ginger to the pot, sautéing gently to release its fragrance and flavor.
3. Pour in the chicken broth, allowing it to come to a gentle simmer.

Cooking the Soup

1. Add the sliced shiitake mushrooms and carrot to the simmering broth. Allow them to cook until tender, approximately 5 minutes.
2. Introduce the tofu and the bok choy stalks to the soup. Cook for another 3 minutes, allowing the tofu to warm through and absorb the flavors.
3. Add the bok choy leaves and continue cooking for an additional 2 minutes.
4. Season the soup by stirring in the soy sauce, rice vinegar, a pinch of white pepper, and salt to taste.

Finishing Touches and Serving

1. Once the green vegetables are tender yet vibrant, remove the pot from heat.
2. Ladle the soup into bowls, ensuring each bowl contains an assortment of tofu, vegetables, and mushrooms.
3. Garnish with sliced scallions for a fresh, aromatic finish.

How to Enjoy Zhejiang Summer Soup

This soup is best enjoyed freshly made, allowing the delicate balance of flavors to invigorate the senses. Serve with a side of steamed rice or fresh noodles to complement the texture and taste.