Hot and sour soup with ginger
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | cups | Canned low-salt chicken broth |
| 1½ | ounce | Dried shiitake mushrooms |
| 5 | tablespoons | Rice vinegar |
| 2 | tablespoons | Cornstarch |
| 1½ | tablespoon | Oriental sesame oil |
| 3 | tablespoons | Minced peeled fresh ginger |
| 1 | pack | (10.5-oz) extra-fine or firm tofu; cut into 1/4-inch dice |
| 1 | ounce | Bean thread noodles or angel hair pasta; broken in half |
| 1 | tablespoon | Soy sauce |
| ½ | teaspoon | Dried crushed red pepper |
| 1 | pinch | Sugar |
| 4 | Servings | |
Directions
Combine broth and mushrooms in bowl. Let stand until mushrooms soften, about 20 minutes. Remove mushroom from broth and squeeze dry over bowl with broth; reserve broth. Discard mushroom stems; thinly slice caps. Combine vinegar and cornstarch in small bowl; stir to blend.
Heat oil in large saucepan over high heat. Add ginger; sauté 30 seconds.
Pour in reserved broth, leaving behind any sediment. Bring to boil. Add tofu, noodles, soy sauce, red pepper, sugar and mushrooms. Reduce heat to medium-low, cover and simmer 5 minutes. Add cornstarch mixture; stir until slightly thickened, about 1 minute.
Bon Appétit April 1994
Posted to recipelu-digest by Sandy <sandysno@...> on Feb 25, 1998