Hot & Sour Tofu Soup Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
8 medium: Dry shiitake mushrooms, about 3/4 oz. total
1 tbsp: Salad oil,
1 Clove: garlic, minced or pressed
1 tbsp: Minced fresh ginger,
1 1/2 quart: Regular-strength chicken broth,
1 lbs: Soft or regular tofu, rinsed, cut into 1/2-inch cubes, and
Drained well,
3 tbsp: Rice vinegar or cider vinegar,
1 1/2 tbsp: Soy sauce,
3 tbsp: Cornstarch,
3/4: To 1 teaspoon white pepper,
1/2: To 1 teaspoon chili oil, optional
4: Green onions, (ends trimmed), thinly sliced
Crisp noodles, recipe follows
Crisp-creamy peas, recipe follows
Directions:
Soak mushrooms in hot water to cover until soft, about
20 minutes.
Drain; cut off tough stems and discard. Cut caps into thin strips;
set aside.
Pour oil into a 4- to 5-quart pan. Place over medium heat and add
garlic and ginger; stir until garlic is light gold. Add broth and
mushrooms; bring to a boil on high heat. Add tofu; cover and simmer
until tofu is hot, 3 to 5 minutes. Mix rice vinegar, soy sauce, and
cornstarch until smooth; stir into soup. Cook, stirring, until soup
boils. Add white pepper and chili oil to taste. Stir in onions. Pour
into a tureen. offer noodles and peas to add to taste.
Makes 6 servings.
CRISP NOODLES:
Pour about 1 inch salad oil into a 2 1/2- to 3-quart pan. Heat oil to
350F. Add a handful of fresh Chinese noodles or fresh taglierini
(youll need 3 oz. total) to oil; fry, turning, until crisp and
golden, about 1 minute. Lift out; drain on paper towels. Repeat to
fry remaining noodles. Serve, or let cool and store airtight for up
to 5 days. Makes 3 cups. Or omit this step and use 1 can (5 oz.) chow
mein noodles.
CRISP-CREAMY PEAS:
Rinse and drain 1 can (16 oz.) black-eyed peas. Spread out on a double
layer of paper towels and pat dry. Place beans in a 10- by 15- inch
baking pan. Add 1 tablespoon salad oil and mix to coat beans. Bake in
a 400F oven until beans are lightly browned and crisp on outside,
about 15 minutes; stir occasionally. Serve hot or warm. Makes 1 cup.
Sunset Magazine, 4/89.
Posted by Stephen Ceideberg; February 10 1992.
Source from luhu.jp
20 minutes.
Drain; cut off tough stems and discard. Cut caps into thin strips;
set aside.
Pour oil into a 4- to 5-quart pan. Place over medium heat and add
garlic and ginger; stir until garlic is light gold. Add broth and
mushrooms; bring to a boil on high heat. Add tofu; cover and simmer
until tofu is hot, 3 to 5 minutes. Mix rice vinegar, soy sauce, and
cornstarch until smooth; stir into soup. Cook, stirring, until soup
boils. Add white pepper and chili oil to taste. Stir in onions. Pour
into a tureen. offer noodles and peas to add to taste.
Makes 6 servings.
CRISP NOODLES:
Pour about 1 inch salad oil into a 2 1/2- to 3-quart pan. Heat oil to
350F. Add a handful of fresh Chinese noodles or fresh taglierini
(youll need 3 oz. total) to oil; fry, turning, until crisp and
golden, about 1 minute. Lift out; drain on paper towels. Repeat to
fry remaining noodles. Serve, or let cool and store airtight for up
to 5 days. Makes 3 cups. Or omit this step and use 1 can (5 oz.) chow
mein noodles.
CRISP-CREAMY PEAS:
Rinse and drain 1 can (16 oz.) black-eyed peas. Spread out on a double
layer of paper towels and pat dry. Place beans in a 10- by 15- inch
baking pan. Add 1 tablespoon salad oil and mix to coat beans. Bake in
a 400F oven until beans are lightly browned and crisp on outside,
about 15 minutes; stir occasionally. Serve hot or warm. Makes 1 cup.
Sunset Magazine, 4/89.
Posted by Stephen Ceideberg; February 10 1992.
Source from luhu.jp