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