Orange Scented Hot and Sour Tofu Soup

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Orange Scented Hot and Sour Tofu Soup

by Holly Rudin-Braschi

 

 

 

 

 

Serves: 8

Dried Shitake mushrooms are available in the produce or Asian food sections

of most large grocery stores. If you can't find them, substitute 1 cup

sliced fresh button mushrooms. Add them into the seasoned broth as it comes

to a boil.

 

 

Measures Translation Table

 

Ingredients:

Stock and Seasonings

49 ounces non-fat chicken or vegetable broth

1/2 cup seasoned rice vinegar

1 tsp. ground white pepper

1/2 tsp. sugar

1/2 tsp. salt

1 T. lite soy sauce

1 tsp. sesame oil

1 tsp. dry sherry

1 tsp. finely grated ginger root

hot chili oil to taste

1 cup shredded carrot (ready-to-use from a bag)

Vegetables and Protein

4-5 dried Shitake mushrooms

1/2 cup Shitake mushroom soaking liquid

1 (8oz) can bamboo shoots, rinsed and drained in a strainer

1 (15oz) can whole straw mushrooms, rinsed and drained

1 (15oz) can slice baby corn

1 (12.3oz) box Mori-Nu®Silken Tofu - Extra Firm, drained and diced into

small pieces

2 T. orange zest (from rind of one medium orange)

3 T. cornstarch

3 T. cold water

1/4 cup thinly sliced green onions

 

 

 

Instructions:

1. Place all stock and seasoning ingredients in a 5-quart pot and bring to

a boil over medium heat.

2. Meanwhile, hydrate the Shitake mushrooms. Place dried mushrooms in a

medium bowl and cover with boiling water. Cover bowl tightly with vented

plastic wrap. Microwave 2 minutes then let stand for 10 minutes until

mushrooms are completely hydrated. Drain, reserving 1/2 cup of soaking

liquid. Cut off the tough mushroom stems; discard them. Slice the mushroom

caps into thin strips.

3. Place the canned bamboo shoots, straw mushrooms, and baby corn in a

strainer and rinse under running water to remove canning liquids. Drain

well.

4. When stock comes to a boil, add the Shitake mushrooms, 1/2 cup of the

Shitake soaking water, the rinsed vegetables, tofu, and orange zest. Bring

the soup back to a boil uncovered.

5. Turn the heat down and simmer for 3 minutes until meat and vegetables

are heated through. In a small bowl, whisk the cornstarch with the water.

Gently stir it into the soup and cook until soup is thickened and clear,

about 3-4 minutes. Stir in the sliced green onions and serve immediately

with a salad of mixed greens, jicama, fresh orange slices, and dried

cranberries.

 

 

 

 

Language is an expression of thought. Everytime you speak, your mind is on

Parade

Mark 12: 30,31

 

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