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| RECIPE FOR HOT AND SOUR SOUP |
Title: Hot And Sour Soup
Category: Vegetarian Soups-stews
Serves: 4
Ingredients:
| 0.50 | c | Dried mushrooms | | 1.00 | c | Warm water | | 3.00 | c | Vegetable stock (see *) | | 1.00 | tb | Dry sherry | | 0.50 | c | Sliced bamboo shoots ** | | 4.00 | oz | Tofu, diced | | 0.50 | c | Frozen peas, thawed | | 2.00 | tb | White wine vinegar | | 1.00 | tb | Soy sauce | | 2.00 | tb | Cornstarch | | 0.25 | c | Water | | 0.50 | ts | White pepper 1/2to 3/4 t. | | 1.00 | ts | Seasame oil | | 1.00 | | Egg, lightly beaten | | 2.00 | | Green onions *** | | | Salt (to taste) |
Instructions:
* See vegetable stock recipe or use Vegetarian- style instant bouillon.
For each cup of vegetable stock specified in recipe, dissovle 1 teaspoon vegetable-flavored granules or 1 cube vegetable stock base in 1 cup boiling water.
** Cut in matchstick pieces, or 1/2 cup sliced water chestnuts.
*** (including tops) Cut into 1-inch diagonal slices.
Cover mushrooms with water and let stand for 30 minutes.
Remove mushrooms; cut off and discard stems.
Thinly slice mushrooms and set aside.
Measure soaking water (discard any sandy portion at the bottom) and add enough stock to make a total of 4 cupcs liquid.
Place in a 2-quart pan and add sherry, bamboo shoots, and sliced mushrooms.
Bring to a boil, then reduce heat; cover and simmer for 15 minutes.
Add tofu, peas, white vinegar, and soy; heat for 3 minutes.
In a small bowl, stir together cornstarch and the 1/4 cup water.
Add to soup and cook, stirring, until slightly thickened.
Turn off heat.
Add pepper and seasameoil.
Stirring continuously, slowly pour egg into soup.
Sprinkle with onion; add salt to taste.
Makes four 1-1/2 cup servings.
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