Autumn is looming, so I thought it was a good time to share a soup recipe.Happy cooking!
Vanessa
Hot and Sour Soup
6 Chinese dried mushrooms
6 cups chicken stock
¼ lean boneless pork cut in thin, long strips
1 tbsp grated gingerroot
½ cup julienned bamboo shoots
1 1/3 cups diced, firm tofu (@ 8 oz)
3 tbsp rice vinegar
2 tbsp sodium-reduced soy
1 tbsp dark sesame oil
1 tsp chili paste
2 tbsp cornstarch
½ tsp sugar
2 green onions, thinly sliced
Soak dried mushrooms in warm water until soft (15 mins.) Drain. Remove and discard stems; cut into thin strips.
In large saucepan, boil stock. Add mushrooms, pork and ginger; simmer, covered, for 10 mins. Add bamboo shoots and tofu.
In small bowl, combine vinegar, soy sauce, oil and chili paste; stir in cornstarch and sugar until smooth. Stir into soup; bring to boil. Reduce heat and simmer, stirring, for 2 minutes.
Sprinkle each serving with green onions.
Makes 8 ¾ cup servings.
In large saucepan, boil stock. Add mushrooms, pork and ginger; simmer, covered, for 10 mins. Add bamboo shoots and tofu.
In small bowl, combine vinegar, soy sauce, oil and chili paste; stir in cornstarch and sugar until smooth. Stir into soup; bring to boil. Reduce heat and simmer, stirring, for 2 minutes.
Sprinkle each serving with green onions.
Makes 8 ¾ cup servings.
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