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Hot and Sour Soup for a COLD DAY!

Stay inside and enjoy this Chinese favourite! You can use any fresh mushrooms you might have instead of the dried ones. Be decadent and use chicken instead of the tofu! It is important to use rice noodles…

Hot and Sour Soup

  • 10 oz. chicken broth
  • 3 cups water
  • 2 tablespoons minced ginger
  • 10 grams dried sliced mushrooms
  • 1 tablespoon soy sauce
  • 2 tablespoons rice vinegar
  • 1 teaspoon sugar
  • 1/2 teaspoon Tabasco
  • 1 teaspoon sesame oil
  • 20 grams rice stick noodles
  • 6 oz. silken tofu OR shrimp
  • 3 green onions chopped

Combine broth, water, ginger. Rinse mushrooms in cold water.
Add to broth. Stir in soy, vinegar, sugar, Tabasco and sesame oil. Bring to boil.
Break noodles into 4 inch lengths. Cover with hot water for a few minutes to soften. Add to soup. Simmer uncovered for 8 minutes. Dice tofu. Slice onions. Stir tofu into soup.
Simmer until hot. Stir in onions. Taste. Add more Tabasco if desired. Serve.

Notes

Preparation time – 10 minutes
Cook time – 11 minutes
Makes 4 cups.

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About reg45

Canadian guy living part time in Progreso, Yucatan. Currently posting in my recipe blog - www.buenprovecho.me

Posted on January 18, 2013, in Chinese, Soups, vegan and tagged , , , , . Bookmark the permalink. Leave a comment.

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