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 Recipe: Hot and Sour Soup
I know a number of people who crave hot and sour soup when they're sick. Since
we're smack in the middle of flu season, I figured it was a good time to feature
this vegetarian hot and sour soup recipe.
| Yield |
6-8 servings |
| Time |
45 minutes |
| Tools |
- small boil
- plate
- large saucepan or Dutch oven
- wooden spoon
- whisk
|
| Ingredients |
- 8 c vegetable stock and/or water
- 1 oz. dried Chinese black mushrooms
- 3 T dry sherry or rice wine
- ½ c cider vinegar
- 2 T soy sauce
- 1¾ t salt
- ¼ pound firm tofu, thinly sliced
- 2 T cornstarch
- 2 eggs, beaten
- 6 green onions, minced
- ¼ t white pepper
- sesame oil
|
| Directions |
In small bowl, pour 2 c boiling water over dried mushrooms. Cover with plate
and let sit 30 minutes. Drain and squeeze mushrooms, saving the liquid.
De-stem mushrooms, discard stems, and slice caps.
Combine remaining 6 c vegetable stock with mushroom liquid and mushrooms. Bring to
a simmer.
Add sherry, soy sauce, salt, and tofu, lower heat, and simmer 10 minutes.
In the bowl, whisk cornstarch into ¾ c soup until dissolved. Return this
liquid to the soup.
Slowly pour the beaten eggs into the soup while stirring. Add green
onions and pepper, cook another 2-3 minutes, and serve with a few drops of
sesame oil on top of each serving.
|
| Notes |
Adapted from Molly Katzen's New Moosewood Cookbook. |
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