8 medium dry shiitake mushrooms (about 3/4 o, z. total)
1 tbsp salad oil
1 clove garlic, minced or pressed
1 tbsp minced fresh ginger
1 1/2 qt regular-strength chicken broth
1 lb soft or regular tofu, rinsed, cut i, nto 1/2-inch
1 drained well
3 tbsp rice vinegar or cider vinegar
1 1/2 tbsp soy sauce
3 tbsp cornstarch
3/4 to 1 teaspoon white pepper
1/2 to 1 teaspoon chili oil (optional)
4 green onions (ends trimmed), thinly, sliced
1 crisp noodles (recipe follows)
1 crisp-creamy peas (recipe follows)
A Recipe for
Hot & Sour Tofu Soup
There is no such thing as a little garlic. |
| A. Baer |
Most turkeys taste better the day after; my mother's tasted better the day before. |
| Rita Rudner |
Food Tip |
This Recipe for Hot & Sour Tofu Soup is one of thousands in the Recipes-to-go Asian Cookbook.
High-tech tomatoes. Mysterious milk. Supersquash. Are we supposed to eat this stuff? Or is it going to eat us? |
| Annita Manning |
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I will not eat oysters. I want my food dead - not sick, not wounded - dead. |
| Woody Allen |
A dessert without cheese is like a beautiful woman with only one eye. |
| Anthelme Brillat-Savarin |
This is a recipe for Hot & Sour Tofu Soup from the recipe cookbook of Recipes-to-go (Asian)
Training is everything. The peach was once a bitter almond; cauliflower is nothing but cabbage with a college education. |
| Mark Twain |
A dessert without cheese is like a beautiful woman with only one eye. |
| Anthelme Brillat-Savarin |
Whenever you eliminate the inedible, whatever remains, however unpalatable, must be food. |
| Anonymous |
The most remarkable thing about my mother is that for 30 years she served nothing but leftovers. The original meal has never been found. |
| Calvin Trillin |
No man is lonely eating spaghetti; it requires so much attention. |
| Christopher Morley |
“Life expectancy would grow by leaps and bounds if green vegetables smelled as good as bacon.” |
| Doug Larson |
Soak mushrooms in hot water to cover until soft, about
20 minutes.
Drain; cut off tough stems and discard. Cut caps into thin strips;
set aside.
Pour oil into a 4- to 5-quart pan. Place over medium heat and add
garlic and ginger; stir until garlic is light gold. Add broth and
mushrooms; bring to a boil on high heat. Add tofu; cover and simmer
until tofu is hot, 3 to 5 minutes. Mix rice vinegar, soy sauce, and
cornstarch until smooth; stir into soup. Cook, stirring, until soup
boils. Add white pepper and chili oil to taste. Stir in onions. Pour
into a tureen. offer noodles and peas to add to taste.
Makes 6 servings.
CRISP NOODLES:
Pour about 1 inch salad oil into a 2 1/2- to 3-quart pan. Heat oil to
350F. Add a handful of fresh Chinese noodles or fresh taglierini
(you'll need 3 oz. total) to oil; fry, turning, until crisp and
golden, about 1 minute. Lift out; drain on paper towels. Repeat to
fry remaining noodles. Serve, or let cool and store airtight for up
to 5 days. Makes 3 cups. Or omit this step and use 1 can (5 oz.) chow
mein noodles.
CRISP-CREAMY PEAS:
Rinse and drain 1 can (16 oz.) black-eyed peas. Spread out on a double
layer of paper towels and pat dry. Place beans in a 10- by 15- inch
baking pan. Add 1 tablespoon salad oil and mix to coat beans. Bake in
a 400F oven until beans are lightly browned and crisp on outside,
about 15 minutes; stir occasionally. Serve hot or warm. Makes 1 cup.
Sunset Magazine, 4/89.
Posted by Stephen Ceideberg; February 10 1992.
Serves: 1
Hot & Sour Tofu Soup Recipe brought to you by Recipes To-Go