Ingredients:Bring the water to a boil in a medium sized sauce pan. Add bamboo shoots and mushrooms. Stir, and add tofu. Return to a boil. Add salt, sugar, soy sauce, vinegar and oil. Let simmer for a minute, and adjust seasonings to taste.
- 6 cups water
- 1 small can of bamboo shoots, sliced thinly
- 1 and 1/2 cup sliced small mushrooms (white button or crimini)
- tofu (amount is up to you, 1/2 of a block should be enough), cubed
- 1 tsp salt
- 1 tsp sugar
- 2 Tbsp soy sauce
- 2 Tbsp white vinegar
- 1 tsp sesame oil
- 1 Tbsp corn starch dissolved in about 1/3 cup water
- 1 egg, beaten
- White pepper and chili oil to taste
Stir the cornstarch and water, then add to pan, stirring constantly. Return to a boil, then remove from heat. Slowly pour beaten egg while stirring in one direction. Add white pepper and chili oil to taste.
Sunday, March 15, 2009
Hot and Sour Soup
I've been super swamped with school and the blog has been incredibly neglected. I hope to remedy this over spring break, but for the time being, here is a recipe for hot and sour soup that I modified and made for dinner tonight. I had tried making the original recipe a while back, which was considerably more complicated and called for some really hard to find ingredients. It also called for dried mushrooms, which it turns out I am not a very big fan of. I decided hot and sour could be done better and easier with fresh mushrooms and ingredients you can find at any supermarket. So here is my recipe, which I think is easy, delicious and it's vegetarian!
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