Subj : Hot & Sour Soup
To   : All
From : Ben Collver
Date : Tue Feb 28 2023 09:04:32

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Hot & Sour Soup
 Categories: Soups, Vegetarian
      Yield: 6 Servings

      8 c  Stock or water
      2    Cakes tofu; (bean curd)
      2    Eggs; lightly salted
      6    Scallions; minced
      1 oz Dried black mushrooms
      2 tb Dry sherry or Chinese rice
           -wine
      2 tb Cornstarch
    1/3 c  Water
    1/4 c  Cider vinegar; scant
      1 tb + 1 ts tamari
    1/2 ts Black pepper; scant
           Sesame oil

  Heat 2 c of the stock or water to boiling. Pour over black mushrooms
  (in a bowl.) Cover with a plate. Let stand 25 minutes. Drain the
  mushrooms, squeezing out and saving all excess liquid.

  Cut the soaked, drained mushrooms and tofu into sliver-like pieces.

  Beat the eggs lightly.

  Blend cornstarch and 1/3 c water to a paste.

  Add mushroom liquid to remaining stock or water. Brnig to a boil.

  Add mushrooms; simmer 10 minutes.

  Add tofu; simmer 5 minutes.

  Add wine, vinegar, tamari, pepper.

  Stir in cornstarch paste and heat to a gentle boil.

  Drizzle in the beaten egg as soup quietly boils. Stir with a
  chopstick.

  Add salt to taste.

  Serve topped with scallions and sesame oil drops.

  Recipe by Moosewood Cookbook

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