Bamboo Shoot Soup
2 min readThis simple yet delicious soup is the perfect starter for any Asian-style meal. Chinese chili paste can replace the Sichuan sauce, if desired. Though fresh winter bamboo shoots are preferable, the frozen varieties are close seconds, and blanching the canned ones before using helps eliminate their somewhat tinny taste.
MAKES 4 TO 6 SERVINGSA
bout 2 pounds fresh winter bamboo shoots, prepared and precooked , coarsely chopped, or 16 ounces frozen cooked bamboo shoots, thawed, drained, coarsely chopped, or 1 (16-ounce) can bamboo shoots, rinsed, drained, and coarsely chopped
1⁄2 tablespoon canola oil
2 scallions, white and green parts separated, white parts finely chopped, green parts thinly sliced
6 cups low-sodium vegetable broth
1 tablespoon black bean sauce with garlic
1 to 2 teaspoons reduced-sodium soy sauce
1⁄2 to 1 teaspoon Sichuan sauce, or to taste
1 teaspoon toasted (dark) sesame oil
Freshly ground black pepper, to taste
If using canned bamboo shoots: In a medium saucepan, bring the bamboo shoots and water to cover to a boil over high heat; boil 1 minute. Drain.
In a medium stockpot, heat the canola oil over medium heat. Add the white parts of the scallions and cook, stirring constantly, until lightly browned, 2 to 3 minutes. Add the broth and bamboo shoots and bring to a boil over high heat. Reduce the heat to medium and stir in the black bean sauce, soy sauce, and Sichuan sauce. Simmer, uncovered, 5 minutes, stirring occasionally.
Remove the pot from heat and transfer about ⅔ of the soup mixture to a blender, or a food processor fitted with the knife blade. Blend or process until smooth and pureed. Return to the pot and add the scallion greens, sesame oil, and pepper. Reheat over low heat as needed, stirring occasionally. Serve warm.
{PER SERVING} Calories 130 • Protein 19g • Total Fat 4g • Sat Fat 0g • Cholesterol 0mg • Carbohydrate 8g • Dietary Fiber 7g • Sodium 883mg {COOK’S TIP}
To prepare fresh bamboo shoots for safe consumption, peel away the outer leaves and trim any fibrous tissue at the base so that about 50 percent of the original weight remains. Slice the flesh into thin strips and boil in lightly salted water 15 to 20 minutes, or until just tender. Drain and use as directed in recipe.
