Hot and Sour Soup

Ingredients

• 8 cups broth or water and bouillon
• 1/2 cup dried mushrooms, shitake, woodear, porcini
• 1 small can bamboo shoots
• 1 small can of baby corn
• 4 oz Firm Tofu cut into 1/4 inch cubes
• 2-3 cloves minced garlic
• 2 tablespoons of minced ginger
• 1/2 - 1 cup green leafy veggie (you can use frozen)
• 2 carrots sliced into thin coins
• 1/4 + cup rice vinegar to taste
• 1/4 + cup soy sauce to taste
• 1-2 teaspoons of hot chilie paste with garlic
• 1/2 teaspoon white pepper

Directions

Soak dried mushrooms until soft and cut into thin slices, set aside. Place diced tofu and 1 minced garlic clove and 1 teaspoon minced ginger in a small bowl cover with equal amounts of soy sauce and rice vinegar. Set aside. Heat your soup pot and then add 2 teaspoons oil to the pan. Add remaining garlic and ginger, and carrots. Stir fry for a few minutes.

Next, broth or water and bouillon to the pan bring to a boil. Add greens, bamboo, and mushrooms then simmer for a few minutes. Add remaining soy sauce and vinegar to the broth along with the chilie past. Finally add Tofu mixture and white pepper. Adjust to your tastes for sour and hot. Toss in the green onions just prior to serving.

The whole recipe cooks up in around 30 min. Including the time needed to soak mushrooms.