|
Hot & Sour Tofu-Mushroom Soup
|
Ingredients:
1/2 Ounce Wood Ear Mushrooms, dry
1/2 Ounce Ginger
1 Shallot
2 Cloves Garlic
1 Stalk Celery
4 Ounces Bamboo Shoots, canned
4 Ounces Shiitake Mushrooms, fresh
8 Cups Stock, chicken or vegetable
14 Ounces Tofu, extra firm
| 4 Tbs. Red Vinegar
2 Tbs. Soy Sauce
1 tsp. Sesame Oil, dark
1/4 tsp. Ground White Pepper
1/4 tsp. Crushed Red Pepper
1 Tbs. Corn Starch
2 Tbs. Water
2 Eggs
Garnish For Each Bowl:
1/2 tsp. Sesame Oil
1 tsp. Sliced Green Onion
1 Pinch Crushed Red Pepper
|
These are dried Wood Ear Mushrooms.
They are sold in most markets.
If you can not find the mushrooms, just omit them from the recipe.
| |
Place mushrooms into a bowl.
Cover with cold water.
Soak mushroom for 2 to 24 hours.
| |
Peel garlic, shallot and ginger.
Slice ingredients into manageable size pieces.
Chop ingredients together into small pieces.
| |
Wipe any dirt off of the shiitake mushrooms.
Because mushrooms will be boiled, you can wash them if you like.
Remove stems and slice mushrooms thin.
Slice celery into thin pieces.
| |
Drain liquid from the bamboo shoots and chop into medium size pieces.
Drain Wood Ear Mushrooms and chop into medium size pieces.
Place mushrooms on platter with chopped garlic-ginger mixture, shiitake mushrooms, celery, and bamboo shoots.
|
 |
| Vegetable Platter |
|
|
Drain liquid from the tofu.
Dice tofu into small pieces and place onto a plate.
| |
Add red and white pepper to the tofu plate.
| |
Crack open and scramble both eggs.
| |
Place cornstarch and water into a bowl.
Mix ingredients together.
You can use a spoon or your fingers.
| |
Measure and place vinegar, soy sauce and 1 teaspoon sesame oil into a bowl.
Once you have all of the above ingredients ready you can start cooking the soup.
Once the stock comes to a boil the whole cooking time will be around 5 minutes which is why you must have everything ready to go at this time.
| |
Add stock to a large pot and bring to a boil.
Add ingredients from the mushroom-vegetable platter.
Bring ingredients back to a boil for 3 minutes.
Add tofu and peppers to the pot.
Boil tofu for 1 minute.
| |
Add soy-vinegar mix to the pot.
Boil for a few seconds.
Give the cornstarch one last stir and drizzle into the boiling pot.
Be sure to stir the soup as you add the cornstarch-water mix.
As soon as cornstarch comes back to a boil, drizzle the egg into the pot, stirring all the time.
Remove pot from the heat.
| |
Let pot sit for a few minutes.
To Serve:
Place a ladle of soup into a bowl.
Drizzle with 1/2 teaspoon of sesame oil, scallions and a pinch of crushed red pepper.
| |
|
