Hot And Sour Soup - 3

Recipe Ingredients

1/2 cup	118ml	Dried mushrooms
1 tablespoon	15ml	Soy sauce
1 cup	237ml	Warm water
2 tablespoons	30ml	Cornstarch
3 cups	711ml	Vegetable stock - (see *)
1/4 cup	59ml	Water
1 tablespoon	15ml	Dry sherry
1/2 teaspoon	2.5ml	White pepper 1/2to 3/4 t.
1/2 cup	118ml	Sliced bamboo shoots **
1 teaspoon	5ml	Sesame oil
4 oz	113g	Tofu - diced
1		Egg - lightly beaten
1/2 cup	118ml	Frozen peas - thawed
2		Green onions ***
2 tablespoons	30ml	White wine vinegar
		Salt - (to taste)

Recipe Instructions

* See vegetable stock recipe or use Vegetarian- style instant bouillon. For each cup of vegetable stock specified in recipe, dissolve 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 cups 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 sesame oil. Stirring continuously, slowly pour egg into soup. Sprinkle with onion; add salt to taste.

Makes four 1-1/2 cup servings.

Source:
The National Fisheries Institute

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