Hot & Sour Soup With Ginger

Submitted by Bergy

"There are a lot of Hot & Sour soups here on Recipezaar but I couldn't find one quite like this. It is from a Bon Appetit "Tastes of the world" cookbook I will be making it soon and will add to the introduction"

 

• Ready In: 50mins
• Ingredients: 11
• Serves: 4

ingredients

• 4 cups canned low sodium chicken broth
• 1 1⁄2 ounces dried shiitake mushrooms
• 5 tablespoons rice vinegar
• 2 tablespoons cornstarch
• 1 1⁄2 tablespoons oriental sesame oil
• 3 tablespoons peeled minced fresh ginger
• 10 1⁄2 ounces extra firm tofu, cut into 1/4 ' dice
• 1 ounce cellophane rice noodles or 1 ounce angel hair pasta, broken in half
• 1 tablespoon soy sauce
• 1⁄2 teaspoon crushed red pepper flakes
• 1 pinch sugar

directions

1. Combine broth and mushrooms. let stand until mushrooms soften apprx 20 minutes.
2. Remove mushrooms from the broth and squeeze over the bowl with the broth.
3. Discard mushroom stems: thinly slice caps.
4. Combine vinegar & cornstarch, stir to blend,.
5. Heat oil in a large saucepan, add ginger, saute 30 seconds.
6. Pour in the reserved broth.
7. Bring to boil.
8. Add tofu, noodles, soy sauce, red chili flakes, sugar & mushrooms.
9. Simmer 5 minutes.
10. Add cornstarch mixture, stir until slightly thickened apprx 1 minute.

Reviews

[natalena M.]

I have made this for years, a family favorite. Sometimes we add barley and use fresh shiitake mushrooms. we always add a bit more water and vinegar. really you can play with this recipe and it is always good

 

[Babealer]

This recipe had such wonderful flavors; I'll be sure to make it again. Instead of the dried shiitake mushrooms I used fresh ones and I added a little more water.