After posting about my CSA box and the challenge of using the whole thing a commenter suggested an autumn hot and sour soup. Since I am highly suggestible (try me ) I decided “okay”. In addition to the bok choy and spinach from this week’s box I also found some forgotten turnips at the bottom of the crisper and had half of a butternut squash that had been peeled a week ago but passed the sniff test.
So this was a pile it all in kind of soup. I used cooking tamarind (it was the dragonfly brand which is not as thick as the smaller containers of prepared tamarind) and lime juice for the sour and some sriracha and a chopped jalapeno for the hot. I also added soy sauce and a wee bit of sugar to balance things out. It all went down like this:
- Boil water
- Add turnips, squash, jalapeno, sriracha, tamarind and soy sauce and let boil about 20 minutes
- Turn heat down slightly, add chopped bok choy and spinach and simmer to desired doneness. I also added cubed tofu and the always exciting canned mock duck toward the end, along with the lime juice
- Add sugar to taste and adjust other seasonings.
- Serve over rice or rice noodles. Garnish with cilantro.
It all turned out pretty good. It made a lot, and was comforting on a cold night. It also put a pretty big dent in my CSA box. I still have more left than I can make before the end of MoFo, but I’m sure I can finish everything before the end of the week.