Hot and Sour Soup

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Dumplings recipe to follow-

 

 

* Exported from MasterCook *

 

Hot and Sour Soup

 

Recipe By :The Voluptuous Vegan - Myra Kornfeld and George Minot

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

8 dried black Chinese mushrooms

1 ounce enoki mushrooms (optional)

4 cups Chinese Mushroom Stock

2 tablespoons red wine vinegar

1 tablespoon shoyu

1 medium carrot -- peeled and thinly sliced

1 medium broccoli stem -- peeled and thinly sliced

1/4 pound firm tofu -- pressed for 30 minutes

1/4 cup scallions -- cut into 1-inch slices

freshly ground black pepper

salt

2 teaspoons hot sesame oil

OR

2 teaspoons sesame oil with a large pinch of cayenne

1 rounded tablespoon kudzu

1/4 cup water

Dumplings (see recipe)

 

I love hot and sour soup, but I often find the versions I'm served in

restaurants too viscous. If you like it super thick, increase the kudzu to 2

tablespoons. In all other ways, this vegetarian version retains the most

important characteristics of the classic. Hot sesame oil, readily available in

natural food stores, lends a delicious flavor. Traditional hot and sour soups

often have bamboo shoots added; the broccoli stems included here have a similar

texture. For a festive touch, I've added dumplings made of wonton skins filled

with minced vegetables. If you want, make the wontons and the stock in advance

and freeze them. The soup itself requires little labor. Otherwise, put the

stock on to cook first, then assemble the wontons. Make the soup last.

 

In a medium bowl, pour 1 1/2 cups boiiling water over the black mushrooms and

soak for 30 minutes. Pour the mushrooms and liquid through 2 layers of paper

towels placed in a strainer. Reserve liquid. Rinse the mushrooms to get rid of

any last bits of dirt. Discard the stems and slice the caps thin. Cut into

3/8-inch cubes. Remove the bottom inch or so from the enoki stems and slice in

half lengthwise.

 

In a medium saucepan, combine the stock with 1 cup of the reserved mushroom

liquid, the red wine vinegar, and the shoyu. Add the carrots, broccoli, tofu,

black mushrooms, and enoki mushrooms. Cover and bring to a boil over

medium-high heat, then lower the heat and simmer, partially covered, for 5

minutes, or until the vegetables are tender. Add the scallions, a generous

sprinkling of black pepper, and salt to taste.

 

In a small bowl, mix the sesame oil with the kudzu and water. Add to the soup,

stirring constantly, and cook over medium-high heat a couple of minutes, or

until bubbled appear on the surface and the liquid has turned from cloudy to

clear. Turn off the heat.

 

Bring a few inches of water to boil in a large skillet or saucepan. Add the

dumplings and cook 3 to 4 minutes, or until cooked through. Serve the soup with

3 dumplings floating in each bowl.

 

 

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Per Serving (excluding unknown items): 33 Calories; 1g Fat (32.4% calories from

fat); 3g Protein; 4g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 10mg

Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fat; 0

Other Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0