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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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From Everyday Food April 2004. Ingredients:
2 (14 1/2 ounce) cans reduced-sodium chicken broth |
2 tablespoons soy sauce |
1/4-1/2 teaspoon crushed red pepper flakes |
2 cups water |
8 ounces fresh shiitake mushrooms, stemmed and caps thinly sliced (about 4 cups) |
3 -4 tablespoons rice vinegar |
2 tablespoons cornstarch |
1 egg, lightly beaten |
7 ounces firm tofu or 7 ounces soft tofu, drained and cut into 1/4 inch cubes |
2 tablespoons finely grated fresh ginger |
3 scallions, sliced thinly |
Directions:
1. In a large pot, combine broth, soy sauce, pepper, and water.
2. Bring to a boil over medium heat.
3. Add mushrooms. Reduce heat and simmer for 10 minutes or until tender.
4. Meanwhile, whisk together vinegar and cornstarch in a small bowl.
5. Add vinegar mixture to the pot and simmer, stirring, for about one minute or until thickened.
6. Add egg through a slotted spoon while stirring.
7. Stir in tofu.
8. Remove from heat, cover, and let stand for 1 minute.
9. Press ginger through a small sieve to release juice into the soup. Discard solids.
10. Sprinkle with scallions and serve.
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