Hot & Sour SoupSubmitted by: LEBOOBOO
IntroductionWe use this as a meal with a side dish of dumpling, brown rice or rice noodles. We use this as a meal with a side dish of dumpling, brown rice or rice noodles.
6 cups water
1/2 TBS. lite soy sauce
2 TBS. red wine vinegar
2 TBS. rice vinegar
1 tsp. miso
1 1/2 tsp. sugar
2 tsp. black pepper
2 TBS. shallots, chopped
1/2 cup fungi
1/2 cup shiitake mushrooms
6 1/2 oz (182 g) Dikon (radishes, oriental), chopped
141 g/5 oz. bamboo shoots, canned
227 g/8 oz. water chestnuts, canned
425 g/15 oz. baby corn
227 g/8 oz. tempeh, diced
2 eggs, large, beat well
2 TBS. sesame oil
In a large stock pot, add the first eight ingredients, mix, and bring to a boil for 10 minutes.
Turn heat to medium, and add the fungi and shiitakes. Cook for ten more minutes.
Add the next five ingredients and mix. Cook for 30 more minutes stirring occasionally.
Bring soup to a boil. Then add the beaten egg to the boiling water and mix immediately. Cook 10 minutes.
Add the sesame oil and mix well right before serving.
Number of Servings: 6
Recipe submitted by SparkPeople user LEBOOBOO.