Veg Hot and Sour Soup
2 tsp. sesame oil
1 med. onion, chopped
2 med. carrots, chopped
6-7 dried shiitake mushrooms, soaked and thinly sliced
handful dried wood-ears (black fungus), soaked and thinly sliced-optional
1/2-1 lb firm tofu, in chunks
1 recipe kombu-dashi stock (recipe below)
1/2 c. rice wine vinegar
1/4 c. grated ginger
2 tbsp. honey
1/2 tsp salt, 1/2 tsp pepper
1/2 c. rice noodles, soaked in boiling water for 30 minutes, or until soft
3 strips kombu (dried seaweed)
6-7 dried shiitake mushrooms
6 c. water
Simmer together kombu, shiitake mushrooms and water for 20 minutes,
remove kombu, simmer another 5 minutes, remove shiitakes and reserve.
While the stock is simmering, chop up the remaining ingredients.
It comes together really quickly.
In soup pot, heat sesame oil, saute onions, carrots, ginger, wood
ears and shiitake for 5 minutes-stir constantly-the ginger tends
to stick. Add tofu, saute 2 minutes. Add stock, vinegar, honey,
salt, pepper. Bring to a boil, then reduce heat and simmer until
carrots are crisp-tender (maybe 10 minutes, maybe a bit less). Add
rice noodles and serve.
If this isn't hot enough, you can add tabasco or other hot sauce