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Prep Time: 15 Minutes Cook Time: 6 Minutes |
Ready In: 21 Minutes Servings: 4 |
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I adopted this recipe after Mean Chef (IHHDRO) left the site. I have not yet had a chance to sample this, but will add my own comments when I do. Ingredients:
6 cups vegetable stock or 6 cups chicken stock |
2 garlic cloves, minced |
1 teaspoon gingerroot, minced |
1/2 teaspoon black pepper |
2 tablespoons tamari |
4 shiitake mushrooms or 8 button mushrooms, stems removed, thinly sliced |
1/2 lb firm tofu, sliced into 1/4 x 1 inch strips (0.5x2.5cm) |
1 cup napa cabbage, shredded (300g) |
1 carrot, thinly sliced |
1/3 cup frozen peas (70g) |
2 tablespoons rice vinegar |
1 tablespoon mirin (chinese cooking wine) |
1 tablespoon cornstarch, dissolved in |
3 tablespoons cold water |
1 -2 egg, well-beaten (optional) |
1/2 cup green onion, chopped (90g) |
1/4 cup cilantro, chopped (9g) |
1/2 lb cooked chicken or 1/2 lb pork, cubed |
1 teaspoon hot chili paste (optional) or 1 teaspoon chili sauce (optional) |
Directions:
1. Bring stock to a boil over medium-high heat in a 2 1/2- to 3-quart saucepan.
2. Add garlic, ginger, black pepper, and tamari.
3. Reduce heat and simmer 1 minute.
4. Add mushrooms, tofu, cabbage, carrots, peas and meat.
5. Stir and let simmer 5 minutes or until vegetables are tender.
6. Stir in vinegar, mirin and cornstarch mixture.
7. Continue cooking until soup is thickened, about 1 minute.
8. Add chile paste/sauce to taste.
9. Remove soup from heat.
10. Slowly pour in beaten egg and stir.
11. Garnish with green onions or cilantro and serve immediately.
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