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Hot And Sour Soup

Healthycooking's picture
Ingredients
  Dried shiitake mushrooms 1 Ounce
  Low sodium chicken stock 2 Cup (32 tbs)
  Chopped scallions 3⁄4 Cup (12 tbs)
  Sliced bamboo shoots 1⁄3 Cup (5.33 tbs)
  Thinly sliced ginger 1⁄2 Ounce (Fresh)
  Diced tofu 2 Tablespoon
  Japanese rice vinegar 2 Tablespoon
  Tamari 1 Teaspoon
  Oriental sesame oil 1⁄2 Teaspoon
  Sugar 1⁄2 Teaspoon
  White pepper 1⁄8 Teaspoon
  Cornstarch 4 Teaspoon (1 Tablespoon Plus 1 Teaspoon)
  Egg white 1
Directions

1. Place the mushrooms in a small bowl, add 2 cups of boiling water and set them aside to soak 15 minutes. Reserving the liquid, cut the mushrooms into slivers; set aside.
2. In a large saucepan combine the stock, scallions, bamboo shoots, ginger, tofu, vinegar, tamari, oil, sugar and pepper.
3. Transfer 1/4 cup of the mushroom soaking liquid to a cup and stir in the cornstarch. Add the mushrooms and remaining liquid to the soup and bring it to a boil over medium-high heat
4. Meanwhile, whisk the egg white in a small bowl. When the soup boils, stir in the cornstarch mixture and the egg white, and cook, stirring, 1 minute, or until the egg white is opaque.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Asian
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Ingredient: 
Mushroom
Interest: 
Healthy

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