Australian wines, Eden Valley, Maxwell Wines, McLaren Vale, Riesling, white wines, Wine and Dine, Wines from Australia
Lemongrass and ginger soup with pak choi and tofu
Feb
Exotic lightness from the wok
A characterful wine from Australia is the ideal choice for this aromatic soup, which bridges the gap between spiciness and freshness with its Asian influences. This Australian wine has a crystal-clear structure that is perfectly suited to capturing the complex aromas of fresh lemongrass and spicy ginger. In upscale fusion cuisine, we like to combine the crispness of pak choi with the soft texture of tofu to create a harmonious mouthfeel that challenges the palate without weighing it down. The base of a strong vegetable broth enriched with coconut milk and kaffir lime leaves forms a fragrant foundation that only unfolds its full brilliance with the right wine accompaniment. It requires a keen sense of balance to showcase the essential oils of the spices in such a way that they do not dominate but rather provide a stage for the main ingredients. When this soup is served piping hot and garnished with fresh coriander, it creates a culinary experience that awakens the spirits and promotes relaxation at the same time. It is the interplay of Far Eastern tradition and a precise Riesling from the other side of the world that makes this moment so special and transports your guests to a world full of exotic aromas and the finest nuances.
Ideal wine pairing: Maxwell Eden Valley Riesling (Eden Valley, Australia)
The decision to pair this lemongrass and ginger soup with a Riesling from Eden Valley is a tribute to the cool elegance of Australian white wines. Such a wine from Australia is characterized by its laser-like acidity and distinctive lime aromas, which act as a natural amplifier for the citrus notes in the soup. Since Asian dishes often have a subtle spiciness from the ginger, the wine needs a certain amount of extract to avoid being overwhelmed and at the same time cool the tongue. The mineral depth typical of the high altitudes of Eden Valley wonderfully picks up on the earthy notes of the pak choi and tofu, creating a connection that prolongs the overall flavor on the palate. The absence of heavy wood keeps the fruit of the Riesling pure and unadulterated, which is particularly important so as not to overwhelm the subtle nuances of the coconut milk. The result is an impressive dynamic between the vibrant freshness of the wine and the comforting warmth of the soup, which delights with every sip. This combination impressively demonstrates how a dry Riesling, with its structure and aromatic precision, becomes the perfect partner for modern Asian cuisine.
The recipe:
Lemongrass and ginger soup with pak choi and tofu
Equipment
- 1 Wok oder großer Topf
- 1 Messer
- 1 Schneidebrett
- 1 Reibe
Ingredients
- 800 ml vegetable broth
- 200 ml coconut milk
- 2 Sticks of lemongrass
- 30 g fresh ginger
- 200 g Smoked tofu or plain tofu
- 2 Pak choi heads
- 3 kaffir lime leaves
- 1 Tablespoon soy sauce
- 1 Teaspoon sesame oil
- Fresh cilantro
- 1 red chili pepper optional
Instructions
PREPARATION:
- Peel the ginger and grate it finely.
- Flatten the lemongrass with the back of a knife until soft.
- Cut the lemongrass into large pieces.
- Wash the pak choi thoroughly.
- Cut the heads in half lengthwise.
- Cut the tofu into bite-sized cubes.
- Chop the cilantro coarsely.
COOKING STEPS:
- Heat the sesame oil in the wok.
- Fry the tofu cubes in it until crispy all over.
- Remove the tofu and set it aside.
- Briefly add ginger and lemongrass to the hot wok.
- Pour in the vegetable stock and coconut milk.
- Add the kaffir lime leaves.
- Simmer the base for 10 minutes over medium heat.
- Add the pak choi to the soup.
- Cook the vegetables for about 3 minutes until they are al dente.
- Season the soup with soy sauce.
SERVE:
- Remove the coarse pieces of lemongrass.
- Divide the bok choy between two deep bowls.
- Pour the hot broth over it.
- Add the crispy tofu cubes as a topping.
- Garnish generously with fresh cilantro.
- Add finely chopped chili rings to taste.
- Serve with chilled Riesling from Eden Valley.
RECOMMENDED SIDE DISHES:
- Steamed jasmine rice
- Pickled sushi ginger
- Crispy glass noodle crackers
Nutrition
