This hot and sour soup is relatively mildly spiced. To make it hotter, increase the black pepper to 1 teaspoon or use ½ teaspoon of red pepper flakes. Serving suggestion: Put together an Asian banquet, starting with this soup and then moving on to Chicken Chow Mein or a Poultry Stir-Fry.
- ¼ cup dried shiitake mushroom slices
- 2½ cups boiling water
- 1½ cups chicken broth, homemade or canned
- ¼ cup rice vinegar
- 2 tablespoons reduced-sodium soy sauce
- 3 tablespoons minced fresh ginger
- 4 cloves garlic, minced
- ½ teaspoon pepper
- ¼ teaspoon salt
- 2 cups shredded bok choy (¼ inch wide)
- 8 ounces extra-firm tofu, cut into ½-inch cubes
- 1 tablespoon cornstarch blended with 2 tablespoons water
- 2 teaspoons dark sesame oil
- 3 scallions, thinly sliced
1. In a small heatproof bowl, combine the dried mushrooms and boiling water, and let stand for 20 minutes, or until softened. Reserving the soaking liquid, scoop out the dried mushrooms and finely chop. Strain the soaking liquid through a coffee filter or a paper towel-lined sieve.
2. In a large saucepan, combine the mushroom soaking liquid, broth, vinegar, and soy sauce, and bring to a boil. Stir in the mushrooms, ginger, garlic, pepper, and salt, and return to a boil. Reduce to a simmer, cover, and cook for 5 minutes to develop the flavors.
3. Stir in the bok choy and tofu, and cook until the bok choy is tender, about 2 minutes.
4. Stir in the cornstarch mixture and sesame oil, and cook, stirring constantly, until the mixture is slightly thickened, about 1 minute. Add the scallions and serve.
Makes 4 servings.
Nutrition per serving: 150 calories, 8g total fat (1g saturated), 0mg cholesterol, 2g dietary fiber, 11g carbohydrate, 12g protein, 600mg sodium.
A good source of: calcium, selenium.