Email to       

Recipe Categories: bobo3039's HOME PAGEAPPETIZERS BBQ BEVERAGES BlueCheeseDressings BREAD BREAKFAST BurgerVariations CAKESandPIES CANDY Canning CASSEROLES Chili Condiments COOKIES Copycat CROCKPOT DESSERTS Dips EGGS ETHNIC FISHandSEAFOOD FRUIT GardenProjects GiftsinaJar MakeYourOwn MARINADES MEATS PASTA PIZZA Potatoes POULTRY Quiche RecipeLinks RICE SALADandDRESSING SaladDressings SALSAS SANDWICHES SAUCES Sausage Smoker SNACKS SOUPSandSTEWS SpiceMixes Thanksgiving VEGETABLES VEGETARIAN Wings

Mandarin Hot and Sour Soup




Source of Recipe


Moosewood Celebrates


List of Ingredients




4 or 5 dried Chinese black mushrooms, rinsed
1 tsp oil
1 c thinly sliced onions
1/2 tsp salt
1 medium size carrot, peeled, sliced into 1/8x1" matchsticks
4 c vegetable stock
3 Tbl soy sauce
1/4 c cider vinegar
1/4 c rice vinegar
1/3 cake soft tofu (5 oz)
1/2 c julienned bamboo shoots
1/4 tsp black pepper
2 Tbl cornstarch
2 Tbl colc water
1 egg, beaten

Recipe



Soak mushrooms in boiling water to cover in heatproof bowl for 20 minutes. Drain, reserving soaking liquid.
Meanwhile, warm oil in soup pot on medium heat. Add onions and salt and saute for 10 minutes, until onions are translucent. Add carrots, toss well, cover and continue to cook for 5 more minutes, stirring now and then.
Pour in stock, cover and bring to a boil. Add soy sauce, vinegars and about a cup of the mushroom soaking liquid. Reduce heat to low.
Meanwhile, remove and discard mushroom stems and thinly slice the caps. Cut tofu into tiny cubes or matchsticks. Add mushrooms, tofu, bamboo shoots and pepper to soup pot and return to a boil. Reduce heat and simmer gently for 5 minutes.
In a small bowl, combine cornstarch and cold water to make a paste. Ladle about 1/4 cup hot soup broth into the bowl and blend until smooth, and then gradually add cornstarch mixture to the soup, stirring constantly. Cook for 2 to 3 minutes, until thickened. Drizzle in egg and cook for another minute or 2.