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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 4 |
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An easy version of hot and sour soup with the addition of ginger ........and angel hair pasta ...instead of bean thread noodles courtesy of wild women in the kitchen.................lol Ingredients:
2 cups - boiling water |
1-1/2 ounces dried shiitake mushrooms |
1-1/2 tablespoons sesame oil |
3 - tablespoons fresh minced ginger |
6 - cups chicken broth...or vegetable broth |
1 - small chinese cabbage. shredded |
1 -ounce angel hair pasta broken in 1/2 |
2 - tablespoons soy sauce |
pinch of sugar |
1/2 - 1 teaspoon crushed red pepper |
1/2 - package extra firm tofu...diced |
1/4 cup bamboo shoots canned or fresh |
5 to 10 tablespoons rice vinegar |
2- tablespoons cornstarch |
Directions:
1. Combine the boiling water and mushrooms in a bowl.
2. let it steep for 15 minutes, until mushrooms are softened.
3. remove mushrooms, reserving mushroom water; rinse mushrooms well, squeeze dry, and thinly slice the caps discarding the stems....
4. heat oil in a large soup pot over high heat.
5. add the ginger and stir-fry for 30 seconds.
6. pour in the chicken broth and the reserved mushroom water, leaving behind any sediment.
7. bring to a boil. add cabbage, pasta,soy sauce,and sugar.
8. add the red pepper flakes to your taste, depending on how hot you like it .
9. reduce the heat to medium; cover and simmer 5 minutes.
10. in a small bowl, combine 5 tablespoons of rice vinegar with the cornstarch.
11. add the cornstarch mixture, tofu,bamboo shoots,and mushrooms to the pot. stir well and simmer until heated through.
12. taste and adjust seasonings with more red pepper flakes or vinegar......
13. serves 4
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