|
Prep Time: 15 minutes
Cooking Time: 6 minutes
Yield: 4 servings
|
Related recipes: Asian,
Cabbage, Carrots, Corn, Dairy-Free, Delicious Living Magazine,
Eggs, Garlic, Herbs, Mushrooms, Onions, Peas, Soups, Soy, Vegetarian
A popular appetizer in Chinese restaurants, Hot and Sour Soup
also makes a great meal in itself with the addition of peas, corn, carrots, cabbage and meaty
shiitake mushrooms.
Ingredients
6 cups (1.4L) vegetable or chicken stock
2 cloves garlic, minced
1 tsp (2g) gingerroot, minced
1/2 tsp (2g) black pepper
2 Tbsp (30mL) tamari
4 shiitake mushrooms, stems removed, thinly sliced
1/2 pound (230g) firm tofu, sliced into 1/4x1-inch (0.5x2.5cm)
strips
1 cup (300g) Napa cabbage, shredded
1 carrot, thinly sliced
1/3 cup (70g) frozen peas
1/3 cup (50g) frozen corn
2 Tbsp (30mL) rice vinegar
1 Tbsp (15mL) mirin (Chinese cooking wine)
1 Tbsp (8g) cornstarch dissolved in 3 Tbsp (45mL) cold water
1 egg, well-beaten (optional)
1/2 cup (90g) green onions, chopped
1/4 cup (9g) cilantro, chopped
Directions
Bring stock to a boil over medium-high heat in a 21/2- to 3-quart (1.9
to 2.9L) saucepan. Add garlic, ginger, black pepper, and tamari. Reduce heat and simmer 1
minute.
Add mushrooms, tofu, cabbage, carrots, peas and corn. Stir and let
simmer 5 minutes or until vegetables are tender. Stir in vinegar, mirin and cornstarch
mixture. Continue cooking until soup is thickened, about 1 minute.
Remove soup from heat. Slowly pour in beaten egg and stir. Garnish with
green onions or cilantro and serve immediately.
Copyright © 2004 Healthnotes, Inc. All rights reserved.
www.healthnotes.com
Learn more about Healthnotes, the company.
Learn more about the authors of
Foodnotes.
The information presented in Foodnotes is for informational
purposes only and was created by a team of U.S. registered dietitians and food experts.
Consult your doctor, practitioner, and/or pharmacist for any health problem and before using
any supplements, making dietary changes, or before making any changes in prescribed
medications. Information expires March 2005.
| 
