Hot & Sour Soup

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* Exported from MasterCook *

 

Hot & Sour Soup

 

Recipe By : Mollie Katzen, " Moosewood Cookbook "

Serving Size : 6 Preparation Time :1:00

Categories :

Amount Measure Ingredient -- Preparation Method

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1 ounce dried black mushrooms

2 pounds tofu

2 eggs -- lightly beaten

2 tablespoons cornstarch -- mixed in

1/3 cup water

8 cups stock or water

2 tablespoons dry sherry -- or rice wine

1/4 cup cider vinegar

4 teaspoons tamari soy sauce

1/2 teaspoon black pepper

6 minced scallions

 

1. Heat 2 cups of the stock or water to boiling. Pour over black mushrooms

(in a bowl.) Cover with a plate. Let stand 25 minutes. Drain the

mushrooms, squeezing out and saving all excess liquid.

2. Cut the soaked, drained mushrooms and tofu into sliver-like pieces.

3. Beat the eggs lightly. 4. Blend cornstarch and 1/4 cup water to a

paste.

5. Add mushroom liquid to reamining stock or water. Bring to a boil.

6. Add mushrooms; simmer 10 minutes.

7. Add tofu; simmer 5 minutes. 8. Add wine, vinegar, tamari, pepper.

9. Stir in cornstarch paste and heat to a gentle boil.

10. Drizzle in the beaten egg as soup quietly boils. Stir with a chopstick.

11. Add salt to taste. 12. Serve topped with scallions and sesame oil

drops.

 

>From Karen Sonnessa <ksonness

 

 

 

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* Exported from MasterCook *

 

Hot and Sour Soup

 

Recipe By :

Serving Size : 6 Preparation Time :0:00

Categories : Soups & Stews Tofu/Tvp/Soy/Seitan

 

Amount Measure Ingredient -- Preparation Method

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8 dried Chinese mushrooms

8 cups vegetable stock

8 slices Ginger -- peeled

1/2 Lime -- peeled & sliced thin

4 tbsp lime juice

1 tbsp lemon juice

2 tbsp soy sauce

2 chilies

1 lb firm tofu -- cut into chunks

cilantro -- chopped

 

Rinse the mushrooms, put them in a small saucepan and cover with water.

Bring them to a boil on high heat and swish the mushrooms to remove

excess dirt. Discard the water. Rinse. Once again, cover the

mushrooms and bring them to a boil, covered. Let sit 1 hour. Then drain,

remove tough stems, squeeze out excess water and slice or cut in half.

Bring the stock to a boil in a large saucepan on high heat, add the

ginger and lime slices and cook for 2-3 minutes. Lower the heat and add

the lime and lemon juice, soy sauce and chilies. Simmer for 5 minutes.

Add tofu and mushrooms and simmer 5 more minutes.

 

Taste to check the balance of hot, sour and salt; none should overwhelm

the other, and add more chilies, lime juice or soy sauce as needed.

 

Serve garnished with chopped cilantro. Have a side dish of extra sliced

chilies for those who like it hot. Keeps a few days refrigerated but it

is best served fresh.

 

6 servings

 

 

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NOTES : NOTES:

* Exported from MasterCook *

 

Hot And Sour Soup

 

Recipe By :

Serving Size : 1 Preparation Time :0:00

Categories : Soups & Stews

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/3 To 1/2 cup 'vegetarian'

Chicken stock powder

1 quart Water

10 slices Fresh ginger

1/2 cup Slivered seitan

2 To 3 ozs tofu -- cubed

1/2 cup Carrots -- julienne

1/2 cup Napa cabbage -- julienne

1/2 cup Dried black mushroom slices

Soaked & drained

1/2 cup Sliced dried lily flower

Buds -- soaked and drained

1/2 cup Frozen baby peas -- rinsed and

Thawed

4 Scallions -- whites thin

Sliced -- greens cut on thin

Diagonals -- 2kept separate

2 T's rice vinegar

(unseasoned)

1 tablespoon Mirin

2 T's tamari

1/2 teaspoon Fresh black pepper

1 1/2 T's arrowroot

1/8 teaspoon Crushed red pepper (or to

Taste)

 

PROCEDURE. Cut and prepare all of the fresh and dreid veggies, tofu and seitan.

 

After the black musrooms and lily flowers have been soaked and drained, cut

them up so they are not too stringy. NOTE: AVAILABLE ONLY AT ASIAN GROCERY

STORE **.

 

Simmer the first 3 ingredients for one minute and then remove the ginger.

 

Combine the last 6 ingredients in a bowl and mix.

 

Add the carrots, chinese cabbage and black musrooms to the stock and simmer for

2 minutes.

 

Add everything else except the scallion greens and baby peas and simmer another

2 minutes. Be sure to recirculate the lat 6 ingredients in the bowl to

recirculate the arrowroot before adding to the soup.

 

Add baby peas, adjust the seasongings and serve very hot in bowls.

 

Garnish with scallion greens.

 

My own note: After tasting this, I could not tell the difference between this

and the chicken hot and sour served at the local Chinese Restaurants.

 

Source: Thanks to Robert Siegal the Friendly Gourmet, previously of Jump Start.

Oriental Delights cooking class. POB 6476, Santa Rosa, Ca 95406, (707) 573-0555.

 

Posted by Barbara Zimmerman <barbara to the Fatfree Digest [Volume 1

Issue 34] Mar. 5, 1995.

 

Individual recipes copyrighted by originator. FATFREE Recipe collections

copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9

using MMCONV. Archived through kindness of Karen Mintzias, km.

 

1.80á

 

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* Exported from MasterCook *

 

Hot And Sour Soup With Tofu

 

Recipe By : www.SoupRecipe.com 2/99

Serving Size : 1 Preparation Time :0:00

Categories : Vegetables Soyfoods

Soups & Stews

 

Amount Measure Ingredient -- Preparation Method

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1 tablespoon vegetable oil

1 large sweet red bell pepper -- cut into strips

3 green onions chopped

2 cups vegetable broth

2 cups water

1 tablespoon soy sauce

1 tablespoon red wine vinegar

1/4 teaspoon red pepper flakes

1/8 teaspoon ground black pepper

1 tablespoon cornstarch

3 tablespoons water

1 tablespoon sesame oil

1 package frozen snow peas -- (6 ounce)

8 ounces tofu -- cubed

1 can sliced water chestnuts -- (8 ounce)

 

1 Heat oil in a large saucepan over medium high heat. Add peppers and

onion; stir fry for 5 minutes.

 

2 Add water, broth, and soy sauce. Simmer for 5 minutes.

 

3 Combine vinegar, pepper flakes, pepper, cornstarch, water, and sesame

oil. Add mixture to soup, and cook about 5 minutes or until thick and bubbly.

 

4 Add tofu, snow peas, and water chestnuts to the soup. Heat through.

Makes 4 servings

 

Converted by MC_Buster.

 

 

 

 

 

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