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Hot & sour soup 7
Artist: _
Categories: Appetizers, Asian, Chinese, Ethnic, Exotic, Soups & Stews, Vegetarian
Yield: 8
Rating: 0
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Ingredients:
4 cupBoiling vegetable broth
1 ozDried shiitake mushrooms
4 cupWater
1/2 lbsChinese firm tofu
Soy sauce
1/4 cupApple cider vinegar
1 tbspSoy sauce
1/2 tspBlack pepper
1/2 cupCold water
2 tbspArrowroot
1/2 tspToasted sesame oil
Slivered green onions
Procedures:
1Bring 4 cups of vegetable broth to a boil.
2Turn off heat and add dried mushrooms.
3Cover and allow to soak about 20 minutes.
4Drain mushroom soaking water into a large pot and add 4 cups of water.
5Turn on heat to bring liquid to a boil.
6As liquid is heating, cut stems off mushrooms and cut mushrooms into very thin slivers.
7cut tofu into very thin matchstick slivers and pour a little soy sauce on top of them.
8When liquid comes to a boil, reduce heat to medium, add slivered mushrooms and allow to simmer about 10 minutes.
9Then add slivered tofu and simmer another 5 minutes.
10Add next 3 ingredients and, in a little cup, quickly dissolve arrowroot in the cold water.
11Add to ingredients in pot and stir constantly till the arrowroot thickens.
12(as the soup thickens, it will become clear again.
13It should take only 20 to 30 seconds after liquid comes to a boil for the arrowroot to thoroughly thicken).
14Cover and turn off heat.
15Add sesame oil.
16The soup should be served immediately, topped with slivered green onions.
17Makes eight 1 cup servings.
18kathy hoshijo, "kathy cooks -- vegetarian, low cholesterol"
 
 
 
 

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