Rosie Makes An Inspired Asian Inspired Soup.

Rosie has been in a soupy mood lately.
If you recall, I made my version of Tortilla Soup the other day.

Now, using my basic chicken consomme,

I'm making an Asian-inspired soup.

First, I melted a quart of my chicken consomme.
Heh.
 My inner 12.

While the consomme was melting, I fried up some wontons.

Drain on paper towels.

Soup ingredients:
 Maitake mushrooms
 minced garlic (about 1 TB)
 ginger juice
minced ginger
 Tamari soy sauce (1 TB)

 Rosie hint #146: Keep ginger frozen in 1 inch cubes
. When ready to use, nuke frozen cubes about 20 seconds.  
Then you can squeeze the juice out.
 

Shrooms go into hot olive oil.

Stir fry about 2 minutes.

Add minced garlic and ginger.
 Cook about 1 minute.
 Never let garlic brown.
 It gets bitter.

Add about a tablespoon of soy sauce.

Pour into consomme.

Add some cooked rice.

A handful or two of peas.
Frozen.
If you use canned, I will hurt you.

Ginger juice.

Then I thought I'd fry my rice to get a sort of crispy rice soup.

Unfortunately, you can't hear the sizzle because the fan is too loud.
 Here's when I made some really excellent crispy rice soup.
 

Slice some scallions and add to the soup, along with fried wontons.

This was lovely.
Simple.
 Quick.
 Soy.
Garlic.
 Ginger.
Nothing overpowers.
 Just the right balance.
 But, damnit.
I forgot the sliced celery and snow peas.