HOT AND SOUR CAULIFLOWER SOUP
A hot and sour cauliflower soup with spinach, baked potato and carrot ribbons floating with udon Japanese noodles and cilantro oil in a white miso, garlic, coriander and smoked paprika broth! The best hot and sour soup I’ve ever tasted!
Makes 24 cups
20 c. water
12 firmly packed c. fresh spinach (using a 4 c. measuring cup makes packing easier)
3 T. sea salt
2 heaping T. ready-to-use chopped garlic (I use Gia Russa brand – salt-free plus no preservatives or oil)
1/2 c. white mellow miso paste mixed in 1/2 c. water till dissolved
1 c. white vinegar
1/2 c. Balsamic vinegar
1 T. dry mustard
2 T. onion powder
2 t. smoked paprika
1/2 t. red cayenne pepper
1 T. ground coriander
1/2 t. red pepper flakes
1 t. turmeric
1/2 t. black pepper
4 med.-size leftover baked potatoes, peeled and cubed
about 2 lbs. or 8 c. froz. cauliflower buds
1 lg. carrot peeled – remove ends, then using potato peeler continue to peel, using a light touch, from end to end, till you’ve used as much as you can (laying it on the counter on its side makes it easier, and quicker and the ribbons more uniform
10 oz. pkg. Japanese udon noodles – use 2 of the 3 bundles in the package
1/2 bunch fresh cilantro – use top mostly leafy part
1/4 c. extra virgin olive oil
Combine cilantro and olive oil in food processor and process till as smooth as you can get it.
In extra-large soup pot, over medium-high heat, combine water, spinach and salt. Bring to boil and cook till tender.
Add garlic, miso liquid, white plus Balsamic vinegars. Stir well and cook about 5 minutes.
Add all seasonings and cook about 5 minutes longer.
Add potato cubes, cauliflower and carrot ribbons, cooking till cauliflower thaws and potatoes soften.
Bring to a soft boil, then add noodles, stirring till they separate and begin to soften, then cook till tender, stirring as needed.
Add cilantro oil. Stir into the soup, then cook about 5 minutes. Remove from heat. Salt to taste.
When cool enough pack into covered containers and refrigerate till ready to reheat and serve.
Notes: Easy to make and holds up well for days even with the noodles in it.
If serving in a restaurant, you might want to cook the noodles separately, then add to each bowl as you serve it. Or your guests may like the softer noodle touch. I know I did.
To keep from chasing the miso around the pot, it’s easier to dissolve it in a little water before adding to the soup.
The cilantro oil pretty much stays on top of the soup. Not to worry. As you ladle it into cups/bowls, just scoop a little up with the solids.
This is the only Asian soup you’ll ever need on your multi-cultural menu. Patrons will rave.