Ingredients
Soup Ingredients
- 3 ounces (85g) cleaned raw squid, thawed if frozen, cut into thin rings or small pieces
- 1 teaspoon neutral cooking oil
- 1 tablespoon finely shredded fresh ginger
- 1 ounce (30g) canned bamboo shoots, drained and thinly sliced
- 3 dried shiitake mushrooms, soaked according to package directions, tough stems removed and caps thinly sliced
- ½ medium carrot, finely shredded
- 2 cups (480ml) reduced-sodium chicken stock or vegetable stock
- 2 cups (480ml) water
- 11 ounces approx (300g approx) silken tofu, drained and cubed
- 1 large egg, beaten
- 1 tablespoon light soy sauce
- 5 tablespoons (75ml) white wine vinegar, divided, to taste
- ¼ teaspoon chili oil
- Salt and/or white pepper, to taste
Squid Marinade
- 1 teaspoon light soy sauce
- 1 teaspoon cornstarch
- ¼ teaspoon granulated sugar
- A few drops of sesame oil
Cornstarch Slurry
- 1 tablespoon cornstarch
- 2 tablespoons cold water
Optional Extras
- ½ red or green chili, finely chopped
- Chopped fresh cilantro, for garnish
- Thinly sliced green onion, for garnish
Equipment
- Large saucepan or soup pot
- Chef’s knife
- Cutting board
- Measuring cups and spoons
- Liquid measuring cup
- Small bowls
Method
- Mix the squid with the marinade ingredients in a small bowl. Refrigerate while you prepare the remaining ingredients. Mix the slurry ingredients in a separate bowl.
- Heat the neutral oil in a large saucepan over medium heat. Add the ginger and optional fresh chili. Stir for about 30 seconds, then add the mushrooms, bamboo shoots and carrot. Cook for 2 to 3 minutes, stirring.
- Pour in the stock and water. Bring to a boil, then reduce to a simmer and cook until the vegetables are tender, about 3 to 5 minutes.
- Stir the slurry again and pour it into the simmering broth while stirring. Simmer for 1 to 2 minutes, until lightly thickened. Add the tofu and allow it to heat through.
- Keep the broth at a gentle simmer. Pour the beaten egg in a thin stream while stirring slowly in one direction. Let the egg cook into set ribbons, about 30 to 60 seconds.
- Add the squid and its marinade. Return to a gentle simmer and cook just until the squid is opaque and cooked through, roughly 1 to 2 minutes for thin pieces. Thicker pieces may need longer.
- Remove from the heat. Stir in the tablespoon of soy sauce, some of the vinegar and the chili oil. Taste and add some or all of the remaining 2 tablespoons of vinegar if you want a sharper soup. Season with white pepper and salt if needed. Garnish with cilantro or green onion if using and serve immediately.
Fold the tofu in gently to reduce the risk of it breaking up too much.
The FDA recommends 145°F (63°C) for most seafood.
I started with 3 tablespoons of vinegar and added a little more. You may need less or more.
Notes
- Use cleaned raw squid, not breaded calamari. Thaw frozen squid in the refrigerator before starting the recipe.
- The prep time assumes the dried mushrooms have already been soaked. Follow the package instructions for soaking time.
- For a gluten-free soup, use certified gluten-free tamari in both the soup and marinade. Check the stock, chili oil and other packaged ingredients too.
- This recipe makes enough for 2 generous servings but you could stretch it to 3 or 4 if you want to serve it as an appetizer.