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December 14, 2007

Hot and Sour Soup

recipe for hot and sour soup

Serves 2

1 1/2 tablespoons soy sauce
1 1/2 tablespoons vinegar
1/4 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)
1/4 cup bamboo shoots
1 1/2 tablespoons cornstarch
3 tablespoons water
6 ounces (3/8 pound) firm tofu, drained and cut into 3/4-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

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