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A popular appetizer in Chinese restaurants, Hot and Sour Soup also makes a great meal in itself with the addition of peas, corn, carrots, cabbage and meaty shiitake mushrooms.
Preparation facts
Cooking Time: 6 minutes
Prep Time: 15 minutes
Total Time: 21 minutes
Yield: 4 servings
Ingredients
6 cups (1.4L) vegetable or chicken stock
2 cloves garlic, minced
1 tsp (2g) gingerroot, minced
1/2 tsp (2g) black pepper
2 Tbs (30mL) tamari
4 shiitake mushrooms, stems removed, thinly sliced
1/2 lb (230g) firm tofu, sliced into 1/4x1-inch (0.5x2.5cm) strips
1 cup (300g) Napa cabbage, shredded
1 carrot, thinly sliced
1/3 cup (70g) frozen peas
1/3 cup (50g) frozen corn
2 Tbs (30mL) rice vinegar
1 Tbs (15mL) mirin (Chinese cooking wine)
1 Tbs (8g) cornstarch dissolved in 3 Tbsp (45mL) cold water
1 egg, well-beaten (optional)
1/2 cup (90g) green onions, chopped
1/4 cup (9g) cilantro, chopped
Directions
Bring stock to a boil over medium-high heat in a 21/2- to 3-quart (1.9 to 2.9L) saucepan. Add garlic, ginger, black pepper, and tamari. Reduce heat and simmer 1 minute.
Add mushrooms, tofu, cabbage, carrots, peas and corn. Stir and let simmer 5 minutes or until vegetables are tender. Stir in vinegar, mirin and cornstarch mixture. Continue cooking until soup is thickened, about 1 minute.
Remove soup from heat. Slowly pour in beaten egg and stir. Garnish with green onions or cilantro and serve immediately.
Nutrition facts
Copyright 2007, Healthnotes, Inc., 1505 S.E. Gideon St., Suite 200, Portland, Oregon 97202, www.Healthnotes.com.
2006-09-07
