Hot and Sour Soup - The Veggie Table

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
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 – read my review. Buy it: Amazon.com \| Amazon.co.uk
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