Hot & Sour Soup With Ginger

Total Time: 50 mins Preparation Time: 35 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 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

Recipe

• 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.