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Hot and Sour Chinese Soup




Source of Recipe


the web


List of Ingredients




2 qts. Water
1 lb. extra firm Tofu
2 medium Onions
3 medium Carrots
1 large Broccoli (stem and flower)
3 lbs. Bok Choy or other Chinese Cabbage or Greens
1/2 - 3/4 lb. Mushrooms
4 Scallions
5-6 cloves Garlic
2 Tbsp. Barley Miso
1 tsp. dry powdered Mustard
1 Tbsp. fresh Ginger root (+/- 1" slice)
1/2 tsp. powdered Hot Red Pepper (adjust to taste)
1/2 cup Brewed Soy Sauce
3/4 cup White Vinegar
1/4 cup Corn Starch
2 tsp. Smoked Seseme Oil


Recipe



Thoroughly wash the vegetables and Mushrooms and peel the Garlic and Onions. Place one quart of the water in a large stock pot on the stove. Stir in the Miso and Mustard and Red Pepper.

Place two cup of water in a blender and add the Garlic and Ginger. Cover and blend at high speed until smooth. Add to stock pot and rinse the blender into the stock pot with the remaining two cups of water.

Cut the Tofu into 1/2" cubes and add to stock pot. Course dice the onions and add to the stock pot. Cut the Broccoli stems into 1" lengths, split in two and slice lengthwise into 1/8" pieces and add to stock pot (save the florets until later). Slice the Carrots into 1/8" slices and add to stock pot. Cut up the Bok Choy or other greens into spoon size of smaller pieces and add to Stock pot. Separate the Broccoli Florets and add to stock pot. Slice of quarter the Mushrooms and add to the stock pot. By this time the contents of the pot should be lightly boiling.

In a separate container mix the Soy Sauce, Vinegar, and Corn Starch until the Starch is thoroughly dispersed. When the vegetables begin to get tender (they should remain somewhat firm), add the Soy Sauce/Vinegar/Starch mixture to the stock pot with constant stirring. When the starch dissolves and the soup thickens, remove from the heat (should take a minute of two at most). Don't let the soup boil again or the Vinegar will boil off. Stir in the Smoked Seseme Oil.

Slice the Scallions into 1/4" pieces and sprinkle some on the top of each bowl of Soup as it is served.

Enjoy!