zechuan Hot and Sour Soup
Source of Recipe
Denise Seidel
Recipe Introduction
Vegan
List of Ingredients
1/2 cup dried cloud ear or shiitake mushrooms, soaked in very hot water
for 20 minutes
1 cup canned or fresh sliced bamboo shoots
4 teaspoons peanut oil
8 ounces extra-firm tofu, drained and cut into thin strips
1 garlic clove, minced
1 tablespoon peeled and minced fresh ginger
4 cups vegetable stock
2 tablespoons tamari
2 tablespoons rice vinegar
1/2 teaspoon sugar
1 teaspoon Asian chili paste
1 teaspoon cornstarch dissolved in 2 teaspoons water
1 tablespoon toasted sesame oil
2 tablespoons chopped scallions
1 tablespoon chopped fresh cilantro
Salt and freshly ground black pepper
Recipe
1. Drain the mushrooms and discard the stems. Cut the caps into thin strips and set aside.
2. If using canned bamboo shoots, drain and rinse and cut in thin strips. If using fresh, soak in water to cover for 30 minutes. Cut into thin strips, cook in boiling water until tender and set aside.
3. Heat two teaspoons of the peanut oil in a medium skillet over medium-high heat. Add the tofu and cook, stirring, until golden brown, about 5 minutes. Set aside.
4. Heat the remaining two teaspoons of peanut oil in a large pot. Add the garlic and ginger and cook until fragrant, about 30 seconds. Add the stock, tamari, vinegar, sugar, chili paste and mushroom strips. Bring to
boil over high heat, then reduce heat to medium and simmer until the mushrooms are tender, about 5 minutes.
5. Add the tofu and bamboo shoots and bring the liquid back to a simmer.
Stir in the cornstarch mixture and cook until heated through, about 5 minutes. Stir in the sesame oil, scallions, cilantro, and salt and pepper to taste. Serve hot.
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