Full disclosure, my family did not dig this soup at all but I thought it was delicious. I certainly packs a punch so is better as an appetizer.
3 tps vegan fish or miso paste
1 Tbls vegan fish sauce (I buy mine from an Asian grocer but you can make your own).
3 1/2 cups water
1 small packet of silken tofu
2 egg replacers (as per packet instructions)
1 Tbls soy sauce (I used Tamari)
1 Tbls cooking sake (or Japanese rice wine)
1 tsp potato starch mixed with 2 tsp water
2 shallots (spring/green onions) chopped
Chilli flakes (optional)
1 tbsp. olive oil
½ small onion, chopped
4 cloves garlic, minced
2 tsp. vegan Worcestershire sauce
½ tsp. ground black pepper
1 tsp. dried thyme
⅓ cup dry sherry
1 tbsp. tomato paste
1 tsp. paprika
4 tbsp. unsalted butter
salt to taste
Heat the olive oil in a sauce pan over medium-high heat.
Add the shallots and onion and saute until tender, about 5-6 minutes.
Add the garlic and cook for an additional 1-2 minutes, until the garlic becomes fragrant.
Slowly add the sake, taking care to slowly incorporate the sake into the mixture.
Once mixed in and smooth, add the Worcestershire sauce, chilli flakes, pepper and thyme.
Cook for 1-2 minutes until this mixture becomes a thick paste.
Slowly add the sherry and deglaze the pan if any bits are sticking to the pan at this time.
Add the paprika, tomato paste, miso paste, soy sauce, fish sauce and water and stir to combine well.
Add potato starch mix and stir quickly.
In a medium bowl whisk egg replacers with silken tofu, adding more water if needed for that "beaten egg" consistency.
Continue stirring the soup as you pour in the tofu mixture.
Simmer, uncovered, for 10 minutes.
Blend the mixture in a blender or using an immersion blender. The mixture should be very smooth. Return the blended mixture to the pan and add in the butter. Bring the mixture to a simmer.
Once warmed through serve, adding more salt if needed or chilli flakes if you prefer it hotter.