Hot and Sour Soup

piątek, 7 lutego 2014

2 (14 1/2 ounce) cans reduced-sodium chicken broth
2 tablespoons soy sauce
1/4-1/2 teaspoon crushed red pepper flakes
2 cups water
8 ounces fresh shiitake mushrooms, stemmed and caps thinly sliced (about 4 cups)
3 -4 tablespoons rice vinegar
2 tablespoons cornstarch
1 egg, lightly beaten
7 ounces firm tofu or 7 ounces soft tofu, drained and cut into 1/4 inch cubes
2 tablespoons finely grated fresh ginger
3 scallions, sliced thinly

1 In a large pot, combine broth, soy sauce, pepper, and water.
2 Bring to a boil over medium heat.
3 Add mushrooms. Reduce heat and simmer for 10 minutes or until tender.
4 Meanwhile, whisk together vinegar and cornstarch in a small bowl.
5 Add vinegar mixture to the pot and simmer, stirring, for about one minute or until thickened.
6 Add egg through a slotted spoon while stirring.
7 Stir in tofu.
8 Remove from heat, cover, and let stand for 1 minute.
9 Press ginger through a small sieve to release juice into the soup. Discard solids.
10 Sprinkle with scallions and serve.

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