Hot and Sour Soup
Ingredients
- 14- oz. firm water-packed tofu drained
- 1 ¾ C water divided
- shiitake mushrooms
- 4 C vegetable broth
- ¼ C white vinegar
- 2 T soy sauce
- 1 T finely chopped fresh ginger
- 2 t sugar
- ¾ t white pepper
- 1 garlic clove minced
- 2 ½ T cornstarch
- ½ C sliced bamboo shoots drained and cut into julienne strips
- 1 large egg lightly beaten
- ½ C thinly diagonally sliced green onion tops
Instructions
- Place tofu on several layers of paper towels. Cover tofu with several more layers of paper towels; top with a cast-iron skillet or other heavy pan. Let stand 30 minutes. Discard paper towels. Cut tofu into 1-inch cubes.
- Bring 1 ½ cups water to a boil in a small saucepan; remove from heat. Stir in mushrooms; let stand 30 minutes. Stir in broth and next 6 ingredients (through garlic); bring to a boil. Reduce heat, and simmer 10 minutes, stirring occasionally. Combine remaining ¼ cup water and cornstarch in a small bowl, stirring with a whisk until smooth. Stir cornstarch mixture, tofu, and bamboo shoots into broth mixture; bring to a boil. Cook 1 minute, stirring occasionally; remove from heat. Slowly drizzle egg into broth mixture (do not stir). Place pan over low heat; cook 1 minute. Stir soup gently to combine. Sprinkle with green onions.