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Title: Hot and Sour Soup with Ginger Categories: None Yield: 1 Servings 4 c Canned low-salt chicken -broth 1 1/2 oz Dried shiitake mushrooms 5 tb Rice vinegar 2 tb Cornstarch 1 1/2 tb Oriental sesame oil 3 tb Minced peeled fresh ginger 1 pk (10.5-oz) extra-fine or firm -tofu; cut into 1/4-inch -dice 1 oz Bean thread noodles or angel -hair pasta; broken in half 1 tb Soy sauce 1/2 ts Dried crushed red pepper 1 pn Sugar Combine broth and mushrooms in bowl. Let stand until mushrooms soften, about 20 minutes. Remove mushroom from broth and squeeze dry over bowl with broth; reserve broth. Discard mushroom stems; thinly slice caps. Combine vinegar and cornstarch in small bowl; stir to blend. Heat oil in large saucepan over high heat. Add ginger; sauté 30 seconds. Pour in reserved broth, leaving behind any sediment. Bring to boil. Add tofu, noodles, soy sauce, red pepper, sugar and mushrooms. Reduce heat to medium-low, cover and simmer 5 minutes. Add cornstarch mixture; stir until slightly thickened, about 1 minute. 4 Servings Bon Appétit April 1994 Posted to recipelu-digest by Sandy |