Hot and Sour Soup

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Hot and Sour Soup

 

Recipe By :

Serving Size : 8 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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6 dried shiitake mushrooms

1 dried tree ear mushroom

1/4 cup dried lily stems

1/4 cup arame

8 cups light vegetable stock

1 tablespoon minced ginger root

1 tablespoon minced garlic

1/2 cup straw mushrooms

4 ounces firm style tofu -- cut in small cubes

1/3 cup shredded bamboo shoots

3 tablespoons soy sauce -- (3 to 4)

3 tablespoons red wine vinegar -- (3 to 4)

1/4 teaspoon white pepper

1 teaspoon chili paste with garlic -- (or to taste)

3 tablespoons cornstarch -- dissolved in 5 tablespoons cold water

1/4 cup mung bean sprouts

2 eggs -- beaten

GARNISH:

2 teaspoons toasted sesame oil

2 scallions -- minced

 

Yield: 8 servings * Prep Time: 25 minutes * Cooking Time: 25 minutes

 

The key to success in this soup is the variety of textures in combination with

contrasting flavors. Chili paste with garlic, a prepared condiment available at

Asian markets, adds the intense hot flavor. If you are cooking for

non-adventurous diners, chili paste may be served separately and stirred in at

the table.

 

1. Rinse the dried mushrooms and lily stems to remove all dirt. Place them in a

large mixing bowl and cover with 3 cups boiling water. Place the arame in a

small bowl and cover with boiling water. Set both bowls aside for at least 30

minutes to soften. Remove the mushrooms and lily stems from the water and

squeeze them to remove excess water. Trim the tough stem ends from the mushrooms

and shred them into matchstick-size pieces. If the ends of the lily stems are

tough, cut them off, then shred the stems by pulling them apart lengthwise with

your fingers. Drain the arame.

 

2. Place the mushrooms and lily stems in a 4-quart saucepan. Strain the soaking

liquid into the saucepan through a tea strainer, then add the stock, ginger and

garlic. Bring the soup to a boil, reduce to a simmer, cover and cook for 20

minutes. Add the arame, straw mushrooms, tofu, bamboo shoots, soy sauce,

vinegar, white pepper and chili paste. Heat briefly. Taste and adjust the

seasonings. Stir in the cornstarch mixture and bring to a boil, then remove from

the heat and stir in the sprouts.

 

3. While the soup is still very hot, beat the eggs lightly with a fork. Hold a

ladle with one hand and the bowl containing the eggs in the other. Stir the soup

gently in a circular motion to create a quiet whirlpool effect. Pour the eggs in

a thin stream into the soup to form threads of cooked egg in the soup. Do not

stir .he soup too vigorously at this point or the eggs will become too finely

shredded. As soon as all of the egg is in, stop stirring. Transfer to serving

bowls and garnish with a sprinkling of sesame oil and minced scallions.

 

 

Source:

" New Vegetarian Classics: Soups ISBN 0089594-648-3 "

 

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Per Serving (excluding unknown items): 46 Calories; 1g Fat (21.9% calories from

fat); 2g Protein; 7g Carbohydrate; 1g Dietary Fiber; 47mg Cholesterol; 414mg

Sodium. Exchanges: 1/2 Grain(Starch); 0 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 0 0 0