Hot and Sour Soup
Prep: 30 minutes Cook: 17 minutes Rest: 2 minutes
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.
- 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
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.
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.