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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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From Dr. Shintani's Eat More, Weigh Less Ingredients:
2 teaspoons cornstarch |
2 tablespoons cider vinegar |
1 (13 1/2 ounce) can vegetable broth, with |
1 1/2 cups water |
1 tablespoon low sodium soy sauce |
1/2 cup water |
1/2 teaspoon sea salt |
1/4 cup dried wood ear mushrooms (black-mushroom) |
1/4 cup dried golden needles |
1/4 cup tofu, cubed (about 1/2 small-cake) |
1/4 teaspoon white pepper |
1 tablespoon scallion, minced (for garnishing) |
Directions:
1. Boil water and soak wood ears and golden needles separately for about 15 minutes.
2. Break off hard pieces from wood ears and hard stems from golden needles, if any.
3. Cut golden needles in halves and snap the large pieces of wood ears into smaller pieces.
4. Wash and drain.
5. Mix the corn starch with 1/2 cup cold water.
6. Stir until smooth.
7. Mix vinegar and pepper.
8. Mix vegetable broth and water.
9. Add salt and soy sauce.
10. Bring to a boil and add wood ears and golden needles.
11. Boil 1 minute.
12. Add tofu.
13. As soup boils, stir in the well-stirred corn starch mixture until it thickens.
14. Serve in bowl with vinegar and pepper.
15. Garnish with scallions.
16. Serve hot.
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