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Hot and Sour Soup Recipe

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This recipe for Hot and Sour Soup, by , is from A Taste of Childhood, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Jen Schnell
Added: Tuesday, July 10, 2007


8 Chinese dried mushroom
8 oz. extra firm tofu
1 cup canned bamboo shoots
5 cups vegetable stock
2/3 cups peas
2 Tbsp dark soy sauce
4 Tbsp white wine vinegar
4 Tbsp cornstarch
White pepper
Sesame oil

1. Place dried mushrooms in a small bowl and cover with warm water. Let soak 20 to 25 minutes
2. Drain the mushroom and squeeze out the excess water, reserving the liquid. Remove tough centers and cut the mushroom into thin shreds. Shred the tofu and bamboo shoots.
3. Bring the stock to a boil in a wok. Add the mushrooms, tofu, bamboo shoots and peas, simmer 2 minutes.
4. Mix together the soy sauce, vinegar and cornstarch with 4 Tbsp reserved mushroom liquid. Stir into the soup. Bring to a boil, season with lots of white pepper. Simmer 2 more minutes
5. Serve in warm bowls with drops of sesame oil.




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