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Almost Chinese Hot-And-Sour Soup

Fresh.n.Natural's picture
Almost Chinese Hot-And-Sour Soup does have a bit of what can take you to China. Just as the name suggests this almost Chinese Hot-And-Sour Soup is best when served hot. A good soup you can try!
  Vegetable stock 480 Milliliter (2 Cups)
  Water 480 Milliliter (2 Cups)
  Hard tofu 8 Ounce, slivered (240 Gram, 2 X 1/4 X 1/4 Inches)
  Napa cabbage 480 Milliliter, slivered (2 Cups)
  Shiitake mushrooms 120 Milliliter, slivered (Fresh Or Reconstituted, 1/2 Cup)
  Carrots 60 Milliliter, grated coarsely (1/4 Cup)
  Ginger 1 Teaspoon, peeled and minced (5 Milliliter)
  Soy sauce 15 Milliliter (1 Tablespoon)
  Salt 3⁄4 Teaspoon (4 Milliliter)
  White vinegar 30 Milliliter (2 Tablespoon)
  Cayenne 1⁄4 Teaspoon (1 1/2 Milliliter)
  Cornstarch 30 Milliliter (2 Tablespoon)
  Water 45 Milliliter (3 Tablespoon)
  Chopped scallions/Garlic-chives/a squeeze of fresh lemon 1 Tablespoon (For Garnish)
  Cayenne 1⁄4 Teaspoon (1.5 Milliliter)

Boil stock and 2 cups water over medium-high heat.
Add tofu, cabbage, shiitakes, carrots, ginger, soy sauce and salt.
Return to boil, lower heat and simmer 4-5 minutes.
Add vinegar and cayenne.
Mix cornstarch and 3 tbs water together.
Add to soup and cook for 1 -2 minutes.

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