Tasty Planner - Recipe - Miso Horney Soup by Jared Laham

Instructions

First off, soak mushrooms in hot water for about 20 minutes. Strain the liquid and reserve 1 cup for the soup. Cut mushrooms into small quarters. Cut the water chestnuts and bamboo shoots into thin slices. Or do it the Jared way and just buy pre-canned bamboo shoots and water chestnuts.

Bring a pot of water to boil. Add the chicken and slice ginger and briefly blanch the chicken, just until it changes color. Drain and cut the chicken into thin slices.

Bring the chicken stock or broth and the reserved mushroom liquid to a boil. Add the chicken and pork, shrimp and the vegetables. Let simmer for a few minutes, then add the soy sauce, sherry, and the salt and pepper. Drizzle with the sesame oil. Bring back to a boil and then let simmer for a few more minutes. Place the soup in a large serving bowl and keep warm.

Heat wok and add oil for deep-frying. When oil is ready, add the Crispy Rice. Deep-fry until it puffs and turns brown, then drain on paper towels.

Add the rice to the soup at the table, so that guests can hear the rice make popping sounds when added to the broth.

To Make Crispy Rice

Preparation Time: 1 1/2 hours

Yield: 8 – 10 squares

Rinse 1 cup of long or medium grain rice. In a pot, add 1 1/2 cups water (1 1/4 cups for medium grain rice) to the rice and bring to a boil. Cover and simmer on low heat for 30 minutes. Remove from burner and allow to cool. While rice is cooling, preheat oven to 300 degrees Fahrenheit. Place the rice on a baking sheet, making sure that it is about, but no more than, 1/4-inch thick. Bake the rice for 50 – 55 minutes, until it is dry. Cool and cut into 2-inch squares.