This is from Martha Stewart:
HOT AND SOUR SOUP
2 can (14.5-ounces each) reduced-sodium chicken broth
2 tablespoons soy sauce
1/4 to1/2 teaspoon red pepper flakes
8 ounces fresh shiitake mushrooms, stemmed, caps thinly sliced (about 4 cups)
3 to 4 tablespoons rice vinegar
2 tablespoons cornstarch
1 large egg, lightly beaten
1/2 of a 7-ounce package soft or firm tofu, cut into /4 -inch cubes, drained well*
2 tablespoons finely grated peeled gingerroot
3 scallions, thinly sliced
In a large (5-quart) pot, combine the broth, soy sauce, red pepper flakes, and 2 cups of water. Bring to a boil over medium heat. Add the mushrooms; reduce the heat, and simmer until tender, about 10 minutes.
In a small bowl, whisk 3 tablespoons of the vinegar and the cornstarch. Add to the pot; simmer, stirring, until the soup is thickened, about 1 minute.
Add the egg through a slotted spoon, and stir to form ribbons. Stir in the tofu. Remove from the heat; let stand, covered, for 1 minute.
Put the ginger in a small sieve, and squeeze to release its juice into the soup (discard the solids). Taste; add the remaining tablespoon vinegar, if desired. Serve sprinkled with the scallions.
*Note on tofu preparation: Be sure to drain the tofu thoroughly before adding it to the soup so it will soak up the flavor of the broth.
Makes 4 servings
I am suspicious of all soy products (just because
), but the picture of this was so pretty, I tried it and liked it. The only small problem I had was dropping the egg in through a slotted spoon - didn't work too well. I have done it before by slowly pouring the egg into the soup while swishing a fork through the soup to make egg shreds. I used regular brown mushrooms because that is what I happened to have. I put the ginger in a tea strainer and swished it around in the soup.
I Bought Some Firm Tofu
Yummy!
