Hot and Sour Vegetable Soup

Make this vegetarian by using vegetable broth instead of chicken broth. This recipes comes from a new cookbook, "Simple Asian Meals" by Nina Simonds, via Bon Appetit.

• Ready In: 40 mins
• Serves: 6-8

Ingredients

• 1  small napa cabbage (1 1/2 lbs)
• 2  large leeks, white and light green parts only sliced lengthwise and rinsed well
• 1 1⁄2 tablespoons olive oil
• 2 1⁄2 tablespoons fresh ginger, peeled and minced
• 6 -8  ounces  fresh shiitake mushrooms, stemmed and thinly sliced
• 1⁄4 cup rice wine or 1⁄4 cup sake
• 14  ounces firm tofu, halved crosswise and cut into 1/4 inch slices
• 8  cups chicken broth or 8  cups vegetable broth
• 2 1⁄2 tablespoons cornstarch
• 1⁄4 cup water
• 4 1⁄2 tablespoons black vinegar or 4 1⁄2 tablespoons Worcestershire sauce, more to taste
• 3  tablespoons soy sauce (to taste)
• 1  teaspoon  toasted sesame oil
• 1  teaspoon kosher salt (to taste)
• 3⁄4 teaspoon fresh ground black pepper
• 1  large egg, lightly beaten

Directions

1. Cut the stem from the cabbage and discard; cut the remaining cabbage into 1 1/2 inch sections and place in a bowl near the stove.
2. Thinly slice the leeks, lengthwise; prepare the remaining ingredients and place them near the stove.
3. Heat oil in a large pot over medium high heat; add leeks and ginger and stir fry until fragrant, about 15 seconds.
4. Add the tougher, outer sections of the cabbage and the mushrooms, and toss lightly while cooking, 1 to 2 minutes.
5. Add rice wine, partially cover pot, and reduce heat to medium; cook until the wine nearly evaporates, about 5 minutes.
6. Add remainder of cabbage, tofu, and broth; bring to a boil.
7. Lower heat a bit and simmer 15 minutes.
8. Mix the cornstarch with the water, then slowly add to pot while stirring; cook over medium high heat until broth has thickened somewhat to the consistency of heavy cream.
9. Stir in black vinegar, soy sauce, sesame oil, salt, and pepper; taste and adjust seasoning.
10. Turn off heat and slowly add the egg, stirring slightly.