Simple Hot and Sour Soup

About ten years ago I picked up a copy of Martha Stewart's Everyday Food magazine.  This little booklet is chock full of good recipes; I don't know why I've not looked at later issues or any of her cookbooks.  The booklet itself tends to get lost among my cookbooks, but recently I happened to turn back to it.  This Hot and Sour Soup recipe is easy to make, and delicious.  I made some fried rice also, and the two together were a filling meal.

HOT AND SOUR SOUP

adapted from Everyday Food, issue #11, from the kitchens of Martha Stewart Living

serves 6

• 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.