Hot and Sour Soup

[Guest guest]

* 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

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

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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Karen S

ksonness