Friday, July 18, 2008

Hot & Sour Soup

Make 4 serving


  • 5 dried shitake mushrooms (about 1/2 oz)
  • 1 or 2 dried wood ear mushrooms ( optional)
  • 16 oz fat free, less-sodium vegetable broth (such as Swanson Certified Organic)
  • 1 (8-ounce) can shredded bamboo shoots, drained
  • 2 1/4 cup water, divided
  • 1 tablespoon minced ginger (or ginger powder)
  • 1 teaspoon minced garlic
  • 1/4 cup rice vinegar
  • 1 tablespoon low-sodium soy sauce
  • 1/2 - 1 teaspoon freshly ground black pepper
  • 1/2 lbs firm or extra firm tofu, drained and cut into 1/4 inch cubes
  • 2 1/2 tablespoons cornstarch
  • 1 large egg, lightly beaten
  • 1/2 cup chopped green onions, green part only
  • 1/4 cup minced fresh cilantro
  • 1 teaspoon dark sesame oil
  • Chili oil (optional)


  1. Boil the vegetable stock and turn off the heat, add mushrooms in a stock, cover and let stand 10 minutes or until tender; strain the mushrooms then, squeeze excess liquid in to the bowl then, slice mushrooms thinly, set aside
  2. Combine reserved broth, 2 cup water, ginger, and garlic over medium high heat; bring to boil
  3. Once boiling add mushrooms & bamboo shoots. Reduce heat, and simmer 5 minutes
    Add vinegar, soy sauce, pepper, and tofu, bring to boil
  4. Reduce heat, and simmer 5 minutes.
  5. Combine remaining 1/4 cup water and cornstarch, stirring with a whisk. Stir cornstarch mixture into broth mixture, bring to boil then, reduce heat; simmer 3 minutes or until soup thickens slightly, stirring frequently.
  6. Slowly pour beaten egg into broth mixture in a steady stream, stirring gently one direction with wooden spoon.
  7. Remove from heat, stir in green onions, cilantro, and sesame oil.
  8. Drizzle with chili oil, if desired

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