Recipe

Hot And Sour Soup Recipe

	Littlesponger / All my dishes 4 months, 1 week ago This soup is my husband's favorite Chinese soup. Prep:10m Cook:30m Servings:4	Littlespong
	hot and sour soup

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Ingredients

5 dried shitake mushrooms (about 1/2 oz)

1 or 2 dried wood ear mushrooms ( optional)

16oz fat free, less-sodium vegetable broth (such as Swanson Certified Organic)

1 (8-ounce) can shredded bamboo shoots, drained

2 1/4 cup water, divided

1 tablespoon minced ginger (or ginger powder)

1 teaspoon minced garlic

1/4 cup rice vinegar

1 tablespoon low-sodium soy sauce

1/2 - 1 teaspoon freshly ground black pepper

1/2 lbs firm or extra firm tofu, drained and cut into 1/4 inch cubes

2 1/2 tablespoons cornstarch

1 large egg, lightly beaten

1/2 cup chopped green onions, green part only

1/4 cup minced fresh cilantro

1 teaspoon dark sesame oil

Chili oil (optional)

Directions

Boil the vegetable stock and turn off the heat, add mushrooms in a stock, cover and let stand 10 minutes or until tender; strain the mushrooms then, squeeze excess liquid in to the bowl then, slice mushrooms thinly, set aside

Combine reserved broth, 2 cup water, ginger, and garlic over medium high heat; bring to boil

Once boiling add mushrooms & bamboo shoots. Reduce heat, and simmer 5 minutes

Add vinegar, soy sauce, pepper, and tofu, bring to boil

Reduce heat, and simmer 5 minutes

Combine remaining 1/4 cup water and cornstarch, stirring with a whisk. Stir cornstarch mixture into broth mixture, bring to boil then, reduce heat; simmer 3 minutes or until soup thickens slightly, stirring frequently

Slowly pour beaten egg into broth mixture in a steady stream, stirring gently one direction with wooden spoon

Remove from heat, stir in green onions, cilantro, and sesame oil

Drizzle with chili oil, if desired

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