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Hot And Sour Soup
5 cups chicken stock
3 tablespoons rice vinegar
1 tablespoon dry sherry
2 teaspoons soy sauce
1 small clove garlic, finely chopped
1/2 teaspoon finely chopped ginger root
5 dried Chinese mushrooms, soaked in hot water 20 minutes
1 carrot, cut in thin strips
1 3oz can bamboo shoots, rinsed, cut in thin strips
1/2 teaspoon hot pepper sauce
2 tablespoons cornstarch
3 tablespoons water
4 oz tofu, cut in strips
2 green onions chopped, use the green and white parts
Bring stock to a boil in a large saucepan. Stir vinegar, sherry,
soy sauce, garlic, and ginger root into stock. Remove stems from
mushrooms and slice mushrooms. Add mushrooms, carrots, bamboo
shoots, and hot pepper sauce to soup mixture. Bring to a boil,
then simmer 10 minutes. In a small bowl, blend cornstarch and water.
Stir cornstarch and water and tofu into soup. Simmer 2 minutes or
until thickened. Sprinkle with green onions. Makes six servings.
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Hotsour Soup 31