Hot & Sour Soup With Ginger |
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Prep Time: 35 Minutes Cook Time: 15 Minutes |
Ready In: 50 Minutes Servings: 4 |
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There are a lot of Hot & Sour soups here on Recipezaar but I couldn't find one quite like this. It is from a Bon Appetit Tastes of the world cookbook I will be making it soon and will add to the introduction Ingredients:
4 cups canned low sodium chicken broth |
1 1/2 ounces dried shiitake mushrooms |
5 tablespoons rice vinegar |
2 tablespoons cornstarch |
1 1/2 tablespoons oriental sesame oil |
3 tablespoons peeled minced fresh ginger |
10 1/2 ounces extra firm tofu, cut into 1/4 ' dice |
1 ounce cellophane rice noodles or 1 ounce angel hair pasta, broken in half |
1 tablespoon soy sauce |
1/2 teaspoon crushed red pepper flakes |
1 pinch sugar |
Directions:
1. Combine broth and mushrooms. let stand until mushrooms soften apprx 20 minutes.
2. Remove mushrooms from the broth and squeeze over the bowl with the broth.
3. Discard mushroom stems: thinly slice caps.
4. Combine vinegar & cornstarch, stir to blend,.
5. Heat oil in a large saucepan, add ginger, saute 30 seconds.
6. Pour in the reserved broth.
7. Bring to boil.
8. Add tofu, noodles, soy sauce, red chili flakes, sugar & mushrooms.
9. Simmer 5 minutes.
10. Add cornstarch mixture, stir until slightly thickened apprx 1 minute.
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