Peking Hot and Sour Soup
- Ready In:
- 30mins
- Ingredients:
- 12
- Serves:
-
4-6
ingredients
- 2 teaspoons cornstarch
- 2 tablespoons cider vinegar
- 1 (13 1/2 ounce) can vegetable broth, with
- 1 1⁄2 cups water
- 1 tablespoon low sodium soy sauce
- 1⁄2 cup water
- 1⁄2 teaspoon sea salt
- 1⁄4 cup dried wood ear mushrooms (black-mushroom)
- 1⁄4 cup dried golden needles
- 1⁄4 cup tofu, cubed (about 1/2 small-cake)
- 1⁄4 teaspoon white pepper
- 1 tablespoon scallion, minced (for garnishing)
directions
- Boil water and soak wood ears and golden needles separately for about 15 minutes.
- Break off hard pieces from wood ears and hard stems from golden needles, if any.
- Cut golden needles in halves and snap the large pieces of wood ears into smaller pieces.
- Wash and drain.
- Mix the corn starch with 1/2 cup cold water.
- Stir until smooth.
- Mix vinegar and pepper.
- Mix vegetable broth and water.
- Add salt and soy sauce.
- Bring to a boil and add wood ears and golden needles.
- Boil 1 minute.
- Add tofu.
- As soup boils, stir in the well-stirred corn starch mixture until it thickens.
- Serve in bowl with vinegar and pepper.
- Garnish with scallions.
- Serve hot.
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RECIPE SUBMITTED BY
We love to eat :)
I'm an island girl living in Seattle, WA who loves to cook! I enjoy cooking for my family and friends, and I don't find many things more satisfying than sharing food and good memories with them. Plus they always seem to be hungry--perfect!
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