Hot And Sour Soup
Time to Table: About 20 minutes
6 cups vegetable stock
1 package of whole button mushrooms, cut into halves
1 block of firm tofu, cubed
1 can water chestnuts, drained (should find these in your local grocery store)
1 can bamboo shoots, drained (should find these in your local grocery store)
1/4 cup minced scallions
1 tablespoon soy sauce
2 tablespoons white or rice vinegar
1/2 teaspoon freshly ground black pepper, plus more to taste
1/4 teaspoon salt (optional)
1 tablespoon corn starch mixed with two tablespoons water (optional)
1 tablespoon sesame oil
1 tablespoon of Tabasco sauce (habanero sauce for extra spiciness)
Bring the broth to boil in a deep saucepan.
Add everything except the corn starch, hot sauce, sesame oil and salt to the pan. Taste and season more as necessary. Bring back to a boil.
Add the corn starch mixture if you would like a thicker soup.
Add the hot sauce a little bit at a time until you find your desired spice level. Add sesame oil.
Serve with a bowl of steamed rice and enjoy!
This soup is very easy to expand upon. Shitake mushrooms make an excellent substitution for part of the button mushrooms. Squeeze a small amount of ginger through your garlic press directly into the soup - this gives it a unique, slightly spicy taste. Other veggies can also be added
into the soup with no problem, bell peppers tend to be popular. Chopped scallions make
a pretty garnish as well. This recipe is very easy, VERY good and is almost non-fat. This recipe will please any non-vegetarian.