A savory, gently sweet tomato broth with shiitake, ginger and scallion. We keep it simmering on a tabletop burner for hot pot night.

Ingredients

For the soup base

• 3 dried shiitake mushrooms
• 2 Tbsp neutral oil
• 1 large bay leaf
• 2 slices ginger
• 2 scallions, cut into 2-inch pieces, whites and greens kept separate
• 3 cloves garlic
• ¼ cup tomato paste
• 2 tsp sugar
• 2 tsp salt
• 8 cups chicken broth

Instructions

1. Soak the shiitake in hot water until mostly softened, then rinse well.
2. Heat the oil in a pot over medium heat. Add the bay leaf, ginger and scallion whites and fry for about 1 minute, until fragrant.
3. Add the garlic and cook for 30 seconds.
4. Stir in the tomato paste, sugar and salt and cook for about 5 minutes, until the oil turns a deep red.
5. Pour in the broth and add the shiitake.
6. Bring to a simmer, cover and cook for 10 minutes.
7. Stir in the scallion greens.

Notes & substitutions

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