The warm winds of Southeast Asia emerge through this colorful sweet and sour medly.  A good stock is key.  Fortify a light vegetable stock with lemongrass, ginger and lime for a lift to the Southeast Seas.   Enoki mushrooms are white, long-stemmed mushrooms with a small cap that lend delicate taste and texture. Kudzu or arrowroot is a better alternative to cornstarch for thickening the soup.  Use 2 tablespoons if you prefer a thick soup.  Wax on the cayenne if you like a Hot Sweet & Sour.  Add mung bean sprouts, green onion, snow peas and cilantro at the last minute to keep tender and full of flavor.

Yields: 4 to 6 servings

INGREDIENTS:

4 cups Vietnamese Stock* or Vietnamese-Infused Veggie Stock*
3 tablespoons shoyu
3 tablespoons maple syrup
2 tablespoons brown rice vinegar
2 tablespoons lime juice
1 jalepeno pepper, stem removed and sliced into thin rounds (remove the seeds for gentler heat)
8 fresh shitaki mushrooms, stem removed and sliced thinly
Dried shitaki mushrooms may be used: Soak in hot water for 30 minutes or until soft. Drain and squeeze. Remove stem and slice thinly.
1 package enoki mushrooms, separated and cleaned if necessary (optional)
1 medium carrot, peeled and sliced thinly on an angle
Pinch cayenne pepper, if desired for more heat
Sea salt to taste
Fresh ground black pepper

1-2 tablespoons kudzu or arrowroot (use more for a thicker soup)
1 tablespoon sesame oil
cup cool stock or filtered water

1 cup mung bean sprouts
cup sliced snow peas or snap peas, thinly, on an angle
3 green onions, sliced thinly
cup cilantro leaves, roughly chopped

Ingredients VIETNAMESE STOCK:
2 onions, peeled and roughly chopped
2 leeks, cleaned and roughly chopped to the top
4 cloves garlic, cut in half (no need to peel)
2 shallots, peeled and roughly chopped
4 stalks celery, washed and roughly chopped
4 carrots, scrubbed, topped and roughly chopped
2- to 3-inches fresh gingerroot, scrubbed and roughly chopped
1-2 stalks lemongrass, cut into 1-inch pieces and bruised
8 dried shitaki mushrooms
1 6-inch strip of kombu
1 teaspoon lime zest
cup mirin or sake (optional)
6 cups filtered water

Procedure:
Place all ingredients in a large pot. Bring to a boil. Reduce heat to low and simmer for 1 hour or more, uncovered.

2. Strain the stock through a mesh strainer or sieve, pushing the vegetables with the back of a wooden spoon or paddle to extract as much of the stock as possible.

3. Ready to use. May be stored in sealed glass jars for 3-5 days in the refrigerator. May also be frozen for 3 months.

Procedure VIETNAMESE-INFUSED VEGGIE STOCK:
As stock stores well, I often simmer large quantities to have on hand, to expedite the steps of making a phenomenal soup. In this case, a store-bought veggie broth may be fortified with a few ingredients to bloom with Southeast Asian panache.

Ingredients Vietnamese-Fortified Veggie Stock:
6 cups veggie broth
cup mirin or sake (optional)
2- to 3-inches fresh gingerroot
1-2 stalks lemongrass, cut into 1-inch pieces and bruised
8 dried shitaki mushrooms
1 6-inch strip of kombu
1 teaspoons lime zest

Place all ingredients in a large pot. Bring to a boil. Reduce heat to low and simmer for 1 hour or more, uncovered.

2. Strain the stock through a mesh strainer or sieve, pushing the vegetables with the back of a wooden spoon or paddle to extract as much of the stock as possible.

1. Ready to use. May be stored in sealed glass jars for 3-5 days in the refrigerator. May also be frozen for 3 months.

PROCEDURE:

1. Place Stock in a medium-large saucepan with shoyu, maple syrup, brown rice vinegar, and lime juice. Add jalepeno, shitaki and enoki mushrooms and carrot. Cover and bring to a boil over medium high heat. Reduce heat and simmer 3-5 minutes, just until carrots are tender. Season to taste with salt, black pepper and cayenne.

2. Mix kudzu or arrowroot with sesame oil and cool stock or water until dissolved. Mix into to soup Add snow peas or snap peas and stir constantly over medium-high heat for a few minutes, or until the stock has turned from cloudy to clear and bubbles appear on the surface, then turn off heat

3. Add mung bean sprouts, green onions and cilantro.

SERVICE

Take three deep breaths and serve immediately.

LEFTOVER STORAGE

May be stored in sealed glass jars for 3-5 days in the refrigerator. May also be frozen for 3 months.