Hot and Sour Vegetable Soup
8 c. Vegetable Stock
1/2 lb. Mushrooms
1 Can Straw mushrooms
6 Shitake mushrooms- Soaked in warm water 20 min. and sliced
2 c. Bok choy leaves- Finely shredded
2 c. Dried seaweed- Broken into pieces [may be presoaked]
1 c. Dried bean curd sheet- Broken into pieces
1/2 c. Vinegar
1 tsp. White pepper
3 Cloves Garlic- Crushed
1-1/2 tsp. Sesame oil
3/4 tsp. Sugar
1 tb. Dark soy sauce
6 Dried red chilies
4 tb. Corn starch mixed into 3 tb. cold water
3 Green onions- Shredded
Mix vinegar, white pepper, garlic, sesame oil, sugar, soy sauce, and red chilies in bowl and set aside.
Bring stock to a boil and add mushrooms, bok choy, seaweed, and bean curd. Boil for 2 - 3 minutes.
Add vinegar mixture and simmer 2 minutes.
Add corn starch solution and stir until clear.
Ladle into bowls and garnish with oinions.
The seaweed is optional, but gives it an interesting flavor.
This is an entire meal in and of itself.
8 c. Vegetable Stock
1/2 lb. Mushrooms
1 Can Straw mushrooms
6 Shitake mushrooms- Soaked in warm water 20 min. and sliced
2 c. Bok choy leaves- Finely shredded
2 c. Dried seaweed- Broken into pieces [may be presoaked]
1 c. Dried bean curd sheet- Broken into pieces
1/2 c. Vinegar
1 tsp. White pepper
3 Cloves Garlic- Crushed
1-1/2 tsp. Sesame oil
3/4 tsp. Sugar
1 tb. Dark soy sauce
6 Dried red chilies
4 tb. Corn starch mixed into 3 tb. cold water
3 Green onions- Shredded
Mix vinegar, white pepper, garlic, sesame oil, sugar, soy sauce, and red chilies in bowl and set aside.
Bring stock to a boil and add mushrooms, bok choy, seaweed, and bean curd. Boil for 2 - 3 minutes.
Add vinegar mixture and simmer 2 minutes.
Add corn starch solution and stir until clear.
Ladle into bowls and garnish with oinions.
The seaweed is optional, but gives it an interesting flavor.
This is an entire meal in and of itself.
