Hot and sour soup with ginger

1 Servings

Ingredients

Quantity Ingredient
4 cups Canned low-salt chicken broth
1½ ounce Dried shiitake mushrooms
5 tablespoons Rice vinegar
2 tablespoons Cornstarch
1½ tablespoon Oriental sesame oil
3 tablespoons Minced peeled fresh ginger
1 pack (10.5-oz) extra-fine or firm tofu; cut into 1/4-inch dice
1 ounce Bean thread noodles or angel hair pasta; broken in half
1 tablespoon Soy sauce
½ teaspoon Dried crushed red pepper
1 pinch Sugar
4 Servings

Directions

Combine broth and mushrooms in bowl. Let stand until mushrooms soften, about 20 minutes. Remove mushroom from broth and squeeze dry over bowl with broth; reserve broth. Discard mushroom stems; thinly slice caps. Combine vinegar and cornstarch in small bowl; stir to blend.

Heat oil in large saucepan over high heat. Add ginger; sauté 30 seconds.

Pour in reserved broth, leaving behind any sediment. Bring to boil. Add tofu, noodles, soy sauce, red pepper, sugar and mushrooms. Reduce heat to medium-low, cover and simmer 5 minutes. Add cornstarch mixture; stir until slightly thickened, about 1 minute.

Bon Appétit April 1994

Posted to recipelu-digest by Sandy <sandysno@...> on Feb 25, 1998

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