Hot and Sour Soup
By Mary McDougall
This recipe was requested from me by a reader of our newsletter for many years. Unfortunately, it was in an older newsletter that was no longer available online. So here it is again for you to enjoy. It is one of our favorites.
Serves: 6-8
Prep Time: 30 min
Cook Time: 17 min
Ingredients
1 Quart
Water
1 Quart
Vegetable broth
1
Red bell pepper, chopped
1
Onion, sliced
1 1/2 Cups
Fresh mushrooms, sliced
1/2 Cup
Carrots, sliced
1 Tsp
Fresh ginger, minced
1/2 Tsp
Garlic, minced
1 1/2 Cups
Napa cabbage, thinly sliced
1 1/2 Cups
Snow peas, cut in half
10 1/2 Ounce Package
Extra firm, silken tofu, cubed
1/2 Cup
Cornstarch
1/4 Cup
Rice vinegar
1/4 Cup
Soy sauce
1/4 Tsp
Black pepper
1/8 Tsp
White pepper
1/8 Tsp
Crushed red pepper
4
Green onions, sliced
2 Tbsp
Cilantro, chopped
Directions
1
Place the water, vegetable broth, bell pepper, onion, mushrooms, carrots, ginger and garlic in a large pot. Bring to a boil, cover and cook over medium heat for 15 minutes. Add cabbage, snow peas and tofu. Cook for 5 minutes longer.
2
Meanwhile mix the remaining ingredients, except the green onions and cilantro, in a bowl. Add to soup, stirring constantly until thickened and clear. Add green onions and cilantro. Mix well. Remove from heat and let rest for 2 minutes before serving.
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