Hot and Sour Soup with Ginger
Ingredients
| 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.
No Comments