|
Book Cover
•
Table of Contents
•
< PREV Recipe
•
NEXT Recipe >
RECIPE 4
Hot And Sour Soup With Ginger
GRANNY SAYS: I like
hot-sour so well that I had to learn to make it for myself. If you've never made Chinese soup before, be aware that
you'll need to locate a store that sells tofu, shiitake mushrooms,
and ginger root. (Not everybody has all these in the 'fridge at all
times.) But if you love Chinese food ...
| 4 cups chicken broth |
5 tbsp. rice vinegar |
| 2 tbsp. cornstarch |
1/2 tsp. Chinese hot oil |
| 1-1/2 tbsp. sesame oil |
1 ten-oz. package firm tofu |
| 1 oz. narrow noodles |
2 tsp. soy sauce |
| 1/2 tsp. dark honey |
1-1/2 ounces dried shiitake |
| 3 tbsp. minced, peeled mushrooms |
fresh ginger root |
- Soak mushrooms in broth for 15-20 minutes.
- Dice tofu into 1/4-inch cubes.
- Combine cornstarch with vinegar and stir to blend.
- Remove mushrooms and slice thinly.
- In a large saucepan, sauté ginger in sesame oil for about 1
minute.
- Add broth and bring to a boil.
- Add tofu, noodles, soy sauce,honey, mushrooms, and hot oil.
- Cover and simmer for about 5 minutes.
- Add cornstarch mixture and stir until thickened — about 1
minute.
Granny adds: If you don't keep hot oil in your cupboard, you can
season this delicious Szechwan soup with a couple of shakes of Tabasco
instead — but don't skip the ginger root . . .it's just not the
same without it!
Cover
•
Contents
•
< PREV Recipe
•
NEXT Recipe >
•
Page Top
|
BookStore