Welcome Guest!
 Global Kitchen
 Previous Message All Messages Next Message 
Vegetarian Chinese Hot and Sour Soup (China)  Esther Westerveld
 Aug 10, 2003 12:05 PDT 


ounce dried cloud ears
8 fresh Shiitake mushrooms
3 ounces firm tofu
cup sliced and drained canned bamboo shoots
3 cups vegetable stock
1 tablespoon sugar
3 tablespoons rice vinegar
1 tablespoon soy sauce
teaspoon chili oil
teaspoon salt
Pinch of freshly ground white pepper
1 tablespoon cornstarch
1 tablespoon cold water
1 egg white
1 teaspoon sesame oil
2 scallions, cut into fine rings, to garnish

Soak the cloud ears in hot water for 30 minutes, or until soft. Drain, trim
off, and discard the hard base from each, and chop the cloud ears roughly.
Remove and discard stems from Shiitake mushrooms. Cut the caps into thin
strips. Cut the tofu into inch cubes, and shred the bamboo shoots finely.
Place the stock, mushrooms, tofu, bamboo shoots, and cloud ears in a large
saucepan. Bring the stock to boiling, lower heat and simmer for about 5
minutes. Stir in the sugar, vinegar, soy sauce, chili oil, and salt and
pepper. Stir the cornstarch to a paste with the water. Add the mixture to
the soup, stirring until the soup thickens slightly. Lightly beat the egg
white, then pour it slowly into the soup in a steady stream, stirring
constantly. Cook, stirring, until the egg white changes color. Add the
sesame oil just before serving. Ladle into warm bowls and garnish each
portion with scallion rings.

Serves 4.

country : China
course : soup

source : Theresa Ames [UK-RECIPE]
 Previous Message All Messages Next Message 
  Check It Out!

  Topica Channels
 Best of Topica
 Art & Design
 Books, Movies & TV
 Food & Drink
 Health & Fitness
 News & Information
 Personal Finance
 Personal Technology
 Small Business
 Travel & Leisure
 Women & Family

  Start Your Own List!
Email lists are great for debating issues or publishing your views.
Start a List Today!

© 2001 Topica Inc. TFMB
Concerned about privacy? Topica is TrustE certified.
See our Privacy Policy.