ADDING BIT OF HEAT, TARTNESS TO WARM UP COLD AUTUMN EVENINGS

Autumn is a season when one with a good appetite can enjoy fresh ingredients until the heart’s content. As such, food researcher Wu Wen shared a recipe for hot and sour soup with mushrooms and deep-fried tofu.

e blend of sourness and spice is perfect for warming you up as the days grow colder.

Wu has a reason for recommending hot and sour soup, a concept born in China.

“e sourness is refreshing when you’re tired, and the black pepper helps heat the body up,” she said. e highinber mushrooms also help clean your system out allowing your body to hit the reset button.

Wu chose three types of mushrooms: shimeji, enoki and nameko.

“e mushrooms work well in the soup if they’re nely chopped,” Wu said.

“Each mushroom has its own umami avor, so I highly recommend using at least two varieties.”

Mushrooms should be put in room-temperature water to become the source of dashi broth as the dish simmers. Nameko also plays the role of thickening the soup.

Deep-fried tofu accompanies the mushrooms. Although hot and sour soup usually includes tofu, oil from the deep-fried variety helps bring out the richness and savory avor.

“Deep-fried tofu makes it possible to simplify the dish’s seasoning,” Wu said.

For the seasoning, apart from the sour black vinegar and black pepper bringing a tinge of spiciness, add a splash of soy sauce. en, add sesame oil for avor and lastly garnish with refreshing parsley.

I tried a spoonful of the thick soup. I could taste the mushrooms’ umami and richness of the deep-fried tofu amid a gentle sourness. e boiled mushrooms and plump tofu created a mild and pleasant texture. While I was distracted by the strong savory avor that over

owed from the bowl, the spiciness of the black pepper struck my senses, and I felt a gentle warmth ow through me as I continued to enjoy the dish. e perfect recipe for a long autumn night.

Yomiuri Shimbun photos Hot and sour soup with mushrooms and deep-fried tofu