Hot And Sour Soup With Ginger
Serves: 4
Amie Torphy
1 January 1970
Based on User reviews:
39
Spice
45
Sweetness
54
Sourness
37
mins
Prep time (avg)
5.7
Difficulty
Ingredients:
5 tbsps
Rice Vinegar2 tbsps
Cornstarch3 tbsps
Ginger (minced peeled fresh)30 g
Bean Thread Noodles1 tbsp
Soy SauceDirections:
1
Combine broth and mushrooms in bowl
2
Let stand until mushrooms soften, about 20 minutes
3
Remove mushroom from broth and squeeze dry over bowl with broth; reserve broth
4
Discard mushroom stems; thinly slice caps
5
Combine vinegar and cornstarch in small bowl; stir to blend
6
Heat oil in large saucepan over high heat
7
Add ginger; sauté 30 seconds
8
Pour in reserved broth, leaving behind any sediment
9
Bring to boil
10
Add tofu, noodles, soy sauce, red pepper, sugar and mushrooms
11
Reduce heat to medium-low, cover and simmer 5 minutes
12
Add cornstarch mixture; stir until slightly thickened, about 1 minute
13
Combine broth and mushrooms in bowl
14
Let stand until mushrooms soften, about 20 minutes
15
Remove mushroom from broth and squeeze dry over bowl with broth; reserve broth
16
Discard mushroom stems; thinly slice caps
17
Combine vinegar and cornstarch in small bowl; stir to blend
18
Heat oil in large saucepan over high heat
19
Add ginger; sauté 30 seconds
20
Pour in reserved broth, leaving behind any sediment
21
Bring to boil
22
Add tofu, noodles, soy sauce, red pepper, sugar and mushrooms
23
Reduce heat to medium-low, cover and simmer 5 minutes
24
Add cornstarch mixture; stir until slightly thickened, about 1 minute