Ingredients
-
1/2
-
1
-
3
-
1
-
1/2
-
4
-
1/2
-
2
-
1
-
2
-
-
-
-
-
Directions
Hot and Sour Tofu Soup, , This is a very good recipe. I found, however, that I had to add 2-3 times as much soy sauce as the recipe calls for or quite a bit of salt (I prefer soy sauce because it adds flavour). I also skip vegetable stock and green peas, and sometimes I slice into thin strips and add the white parts of the scallions close to the start of cooking.
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Steps
|
1
Done
|
Cover Mushrooms With Water and Let Stand For 30 Minutes. |
|
2
Done
|
Remove Mushrooms; Cut Off and Discard Stems. |
|
3
Done
|
Thinly Slice Mushrooms and Set Aside. |
|
4
Done
|
Measure Soaking Water (discard Any Sandy Portion at the Bottom) and Add Enough Stock to Make a Total of 4 Cupcs Liquid. |
|
5
Done
|
Place in a 2-Quart Pan and Add Sherry, Bamboo Shoots, and Sliced Mushrooms. |
|
6
Done
|
Bring to a Boil, Then Reduce Heat; Cover and Simmer For 15 Minutes. |
|
7
Done
|
Add Tofu, Peas, White Vinegar, and Soy; Heat For 3 Minutes. |
|
8
Done
|
in a Small Bowl, Stir Together Cornstarch and the 1/4 Cup Water. |
|
9
Done
|
Add to Soup and Cook, Stirring, Until Slightly Thickened. |
|
10
Done
|
Turn Off Heat. |
