Tofu Hot & Sour Soup
Tofu Hot and Sour Soup recipe
Yield
4 servingsPrep
20 minCook
20 minReady
40 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
mushrooms
dried |
*
|
| 1 | cup |
water
warm |
|
| 3 | cups |
vegetable stock
|
|
| 1 | tablespoon |
sherry
dry |
|
| ½ | cup |
bamboo shoots
|
|
| 4 | ounces |
tofu
diced |
|
| ½ | cup |
green peas
thawed |
|
| 2 | tablespoons |
white wine vinegar
|
|
| 1 | tablespoon |
soy sauce, tamari
|
|
| 2 | tablespoons |
cornstarch
|
|
| ¼ | cup |
water
|
|
| ½ | teaspoon |
white pepper
|
|
| 1 | teaspoon |
sesame oil
|
|
| 1 |
eggs
lightly beaten |
*
|
|
| 2 |
scallions, spring or green onions
|
*
|
|
|
salt
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
mushrooms
dried |
*
|
| 237 | ml |
water
warm |
|
| 7.1E+2 | ml |
vegetable stock
|
|
| 15 | ml |
sherry
dry |
|
| 118 | ml |
bamboo shoots
|
|
| 115.6 | ml/g |
tofu
diced |
|
| 118 | ml |
green peas
thawed |
|
| 3E+1 | ml |
white wine vinegar
|
|
| 15 | ml |
soy sauce, tamari
|
|
| 3E+1 | ml |
cornstarch
|
|
| 59 | ml |
water
|
|
| 2.5 | ml |
white pepper
|
|
| 5 | ml |
sesame oil
|
|
| 1 | each |
eggs
lightly beaten |
*
|
| 2 | each |
scallions, spring or green onions
|
*
|
| 1 | x |
salt
to taste |
*
|
Directions
See vegetable stock recipe or use Vegetarian- style instant bouillon.
For each cup of vegetable stock specified in recipe, dissolve 1 teaspoon vegetable-flavored granules or 1 cube vegetable stock base in 1 cup boiling water.
Cut bamboo shoots in matchstick pieces, or ½ cup sliced water chestnuts.
Cut green onions into 1-inch diagonal slices.
Cover mushrooms with water and let stand for 30 minutes.
Remove mushrooms; cut off and discard stems.
Thinly slice mushrooms and set aside.
Measure soaking water (discard any sandy portion at the bottom) and add enough stock to make a total of 4 cups liquid.
Place in a 2-quart pan and add sherry, bamboo shoots, and sliced mushrooms.
Bring to a boil, then reduce heat; cover and simmer for 15 minutes.
Add tofu, peas, white vinegar, and soy; heat for 3 minutes.
In a small bowl, stir together cornstarch and the ¼ cup water.
Add to soup and cook, stirring, until slightly thickened.
Turn off heat.
Add pepper and sesame oil.
Stirring continuously, slowly pour egg into soup.
Sprinkle with onion; add salt to taste.
Makes four 1½ cup servings.
