What sorrows, you ask? Oh, just the ordinary ones associated with having your purse stolen. Yep. Walked right away from my table last night at Mississippi Pizza. There was a fair amount of karaokeing happening, and in the hullabaloo I guess my poor bedraggled green purse decided it was just about done with me and ended up going home with someone else.
So, yeah. That was kind of a crap capper on what had been a fairly good day, including this simple, spicy, Asian-inspired soup. A bowl of which I used to attempt to drown my sorrows when I got home late last night, sad and purseless.
Spicy Mushroom and Tofu Soup
Serves six or so
2 Tbsp peanut oil
1 red bell pepper, seeded and diced small
1 or 2 jalapeno peppers, seeded and minced
1/2 pound mushrooms, stemmed and sliced
5 cups vegetable or chicken broth
2 Tbsp Thai fish sauce (optional)
2 Tbsp soy sauce
1 package extra-firm tofu, diced
1 Tbsp sesame oil
Heat the peanut oil in a soup pot over medium heat. Add bell pepper and jalapeno; cook, stirring frequently, until barely tender, about 3 or 4 minutes. Add mushrooms and cook, stirring a lot, until they give up their liquid, about 4 or 5 minutes more.
Add broth; bring to a boil; reduce to a simmer. Stir in fish sauce and soy sauce. Cover and simmer about 10 minutes.
Add tofu; stir well. Simmer until tofu is heated through and has absorbed flavors sufficiently, about 7 to 10 minutes.
Remove from heat. Stir in sesame oil and serve.