Hot And Sour Tofu Soup

Total Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1/2 cup dried mushroom
• 1 cup water
• 3 cups vegetable stock
• 1 tablespoon dry sherry
• 1/2 cup bamboo shoots, sliced, cut in matchstick pieces or 1/2 cup water chestnut, sliced
• 4 ounces tofu, diced
• 1/2 cup frozen peas, thawed
• 2 tablespoons wine vinegar
• 1 tablespoon soy sauce
• 2 tablespoons cornstarch
• 1/4 cup water
• 1/2 teaspoon pepper
• 1 teaspoon sesame oil
• 1 egg, lightly beaten
• 2 green onions, cut into 1-inch diagonal slices (including tops)
• salt

Recipe

• 1 cover mushrooms with water and let stand for 30 minutes.
• 2 remove mushrooms; cut off and discard stems.
• 3 thinly slice mushrooms and set aside.
• 4 measure soaking water (discard any sandy portion at the bottom) and add enough stock to make a total of 4 cupcs liquid.
• 5 place in a 2-quart pan and add sherry, bamboo shoots, and sliced mushrooms.
• 6 bring to a boil, then reduce heat; cover and simmer for 15 minutes.
• 7 add tofu, peas, vinegar, and soy; heat for 3 minutes.
• 8 in a small bowl, stir together cornstarch and the 1/4 cup water.
• 9 add to soup and cook, stirring, until slightly thickened.
• 10 turn off heat.
• 11 add pepper and seasameoil.
• 12 stirring continuously, slowly pour egg into soup.
• 13 sprinkle with onion; add salt to taste.