Shitake and Bok Choy Soup with Wild Rice

So I know summer isn't really a soup type of month, but I could probably eat this soup any and everyday and not get tired of it.

• 1 to 1.5 cups dried Shitake mushrooms (I get mine at Costco)
• 1/4 cup wild rice
• 3/4 cup brown rice (I used brown basmati)
• 1 block extra firm tofu, frozen, thawed, and drained
• 3 heads (stalks?) bok choy
• 3 Tbsp fermented black beans (I got mine from an Asian market, but you could probably use regular black beans with some salt)
• 4 cups water
• 1/4 cup soy sauce

Start by combining the wild rice and the brown rice with approximately 2 - 2 1/3 cups water in a pot. Bring the water to a boil, then turn the heat down to simmer and cover the rice. Cook for approximately 15 to 20 minutes, or until just cooked.

 

While the rice is cooking, soak the Shitake mushrooms in the 4 cups of water for about 10 minutes. Bring the water to a boil and add the soy sauce. Boil the mushrooms for approximately 5 minutes. Turn the water down to simmer, and add the bok choy leaves, leaving out the very center/white leaves. Let this simmer for around 10 minutes on low.

Meanwhile, slice the tofu into 1 inch squares, approximately 1/4 inch thick. Add a little oil to a saute pan, and heat over medium heat. Once the oil it hot, add the tofu and cook on one side for 8 minutes, then turn and cook the other side. The tofu should be slightly crispy on the outside.

Finally, add the fermented black beans to the soup mixture and remove from the stove. Spoon generous amounts of the rice into bowls and ladle the soup over the top. Top with the crispy fried tofu. Add more soy sauce and/or Sriacha sauce to taste.  This soup could work with a variety of veggies like baby corn, broccoli, edamame, or spinach.