Hot and Sour Soup with Ginger


  • 4 cups chicken broth
  • 2 ozs dried shiitake mushrooms
  • 5 tbs rice vinegar
  • 2 tbs corn starch
  • 1 1/2 tbs sesame ol
  • 3 tbs fresh ginger, minced
  • 1 10 oz package firm tofu, cut into 1/4 inch dice
  • 1 oz bean thread noodles or angel hair pasta, broken in half
  • 1 tbs soy sauce
  • 1/2 tsp dried crushed red pepper
  • pinch of sugar
  •  Combine broth and mushrooms in a bowl, and let stand for about 30 minutes or until softened.
  • Remove mushrooms from broth and squeeze dry over bowl with broth and reserve broth. Discard mushroom stems, then thinly slice the caps.
  • Combine the vinegar and cornstarch in a small bowl and stir to blend.
  •  Heat oil in a large sauce pan over high heat. Add ginger and saute for 30 seconds.
  • Pour in the reserved broth and bring to a boil. Add noodles, tofu, soy sauce, red pepper, sugar, and mushrooms.
  • Reduce heat to medium low, cover and simmer for 5 minutes.
  • Add the cornstarch mixture and stir until slightly thickened, about 1 minute.
  • Serve warm.

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