THEME: Hot and Sour Soup
Jamie R
2 can (14.5-ounces each) reduced-sodium chicken or vegetable broth
2 tablespoons soy sauce
1/4 to1/2 teaspoon red pepper flakes
8 ounces fresh shiitake mushrooms, stemmed, caps thinly sliced (about 4 cups)
3 to 4 tablespoons rice vinegar
2 tablespoons cornstarch
1 large egg, lightly beaten
1/2 of a 7-ounce package soft or firm tofu, cut into /4 -inch cubes,
drained well*
2 tablespoons finely grated peeled gingerroot
3 scallions, thinly sliced
In a large (5-quart) pot, combine the broth, soy sauce, red pepper
flakes, and 2 cups of water. Bring toa boil over medium heat. Add the
mushrooms; reduce the heat, and simmer until tender, about 10 minutes.
In a small bowl, whisk 3 tablespoons of the vinegar and the
cornstarch. Add to the pot; simmer, stirring, until the soup is
thickened, about 1 minute.
Add the egg through a slotted spoon, and stir to form ribbons. Stir
in the tofu. Remove from the heat; let stand, covered, for 1 minute.
Put the ginger in a small sieve, and squeeze to release its juice
into the soup (discard the solids). Taste; add the remaining
tablespoon vinegar, if desired. Serve sprinkled with the scallions.
*Note on tofu preparation: Be sure to drain the tofu thoroughly
before adding it to the soup so it will soak up the flavor of the
broth.
Makes 4 servings
Source: Everyday Food: Great Food Fast by Martha Stewart Living Magazine