December 14, 2007
Hot and Sour Soup
recipe for hot and sour soup
Serves 2
1½ tablespoons soy sauce
1½ tablespoons vinegar
¼ teaspoon white pepper
1 tablespoon sesame oil
1/4 teaspoon hot pepper sauce
3 cups vegetable stock
2 ounces Chinese mushrooms, washed and sliced (about 1 cup)
¼ cup bamboo shoots
1½ tablespoons cornstarch
3 tablespoons water
6 ounces (3/8 pound) firm tofu, drained and cut into ¾-inch cubes
1 scallion, sliced
In a small bowl, mix the soy sauce, vinegar, pepper, sesame oil and hot pepper sauce. Set aside.
In a medium saucepan, combine the vegetable stock, mushrooms and bamboo shoots. Bring to a boil, and simmer over medium heat for about 5 minutes. Stir in more soy sauce or hot sauce to taste.
Mix the cornstarch and water, and add to the stock. Stir for a couple of minutes to blend and thicken. Add the tofu, and continue to stir until all the flavors are blended, about 3 minutes.
Serve hot with a sprinkle of the scallions on top.
Courtesy of Margo DeMello, Low-Carb Vegetarian