Hot and Sour Soup
IntroductionIf you have issues with sodium, you don't want to even think about this one. But it's a good one otherwise. If you have issues with sodium, you don't want to even think about this one. But it's a good one otherwise.
2 1/2 pints chicken stock
4 tbsp. rice vinegar
2 tbsp basalmic vinegar
1 to 2 tsp. chili past or 5 to 10 drops tabasco
1 tbsp. soy sauce
1 tbsp. cooking sherry
1/2 tsp. garlic (finely chopped
1 to 2 tsp ginger root (optional)
1 carrot (julienned)
6 dried shitake mushrooms-
1/2 oz cloud ear mushrooms
6 oz. bamboo shoot (rinsed, julienned)
2 tblsp cornflower mixed with 3 tblsp. water
1 brick extra firm tofu (cut into thin strips about an inch long
3 spring onions (trimmes, sliced diagonally into ovals)
The shitake and cloud ear mushrooms should be dried. To prepare them cover them with boiling water and soak for 20 minutes. You should be able to buy sliced mushrooms at you local oriental store. If not, slice thinnly after soaking.
Bring the liquid to a boil then stir in cornflower mixture. Reduce heat and simmersoup, stirring till it thickens slightly, 2-3 minutes. Gently stir in tofu. Ladle soup into bowls and garnish with onion slices.
Serving Size: Makes 12 Servings