HOT AND SOUR SOUP
adapted from Everyday Food, issue #11, from the kitchens of Martha Stewart Living
- 3 cans (14.5 oz each) chicken broth (can substitute vegetable broth)
- 2 T. soy sauce
- 1/2 t. crushed red pepper
- 2 cups water
- shiitake mushrooms, stemmed, caps thinly sliced: if fresh, 8 oz.; if dry, 2 oz. (pre-sliced dry mushrooms especially easy to use)
- 3 T. rice vinegar
- 2 T. cornstarch
- 1 large egg, lightly beaten
- 7 oz. firm tofu, cut into 1/4" cubes and drained
- 2 T. finely grated fresh ginger
- 3 scallions, thinly sliced
- 1 t. sesame oil
If using dried mushrooms, pour boiling water over them and soak for 30 minutes, then drain and squeeze out excess water.
Combine in a large pot (5 qt) the broth, soy sauce, crushed red pepper, and water. Bring to a boil. Add mushrooms, reduce heat, and simmer until the mushrooms are tender, about 10 minutes.
In a small bowl, mix together the vinegar and cornstarch. Add to the pot. Simmer, stirring, about 1 minute.
Add egg through a slotted spoon and stir the soup--the egg will form ribbons. Stir in tofu. Remove from heat and let stand, covered for 1 minute.
Put the ginger in a small sieve and squeeze to release the juice into the soup; discard the solids.
Stir in the scallions and sesame oil, and serve.