Hot and Sour Soup

I know several people who crave hot and sour soup when they’re sick. Move over chicken soup!

Yield 6-8 servings
Time 45 minutes
  • small boil
  • plate
  • large saucepan or Dutch oven
  • wooden spoon
  • whisk
  • 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 Cookbookread my review.

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