HealthNotes

Hunan Hot and Sour Soup

• From: Delicious Living Magazine

Ingredients

• 6 cups vegetable or chicken stock

• 2 cloves garlic, minced

• 1 tsp gingerroot, minced

• 1/2 tsp black pepper

• 2 Tbs tamari

• 4 shiitake mushrooms, stems removed, thinly sliced

• 1/2 lb firm tofu, sliced into 1/4x1-inch (0.5x2.5cm) strips

• 1 cup Napa cabbage, shredded

• 1 carrot, thinly sliced

• 1/3 cup frozen peas

• 1/3 cup frozen corn

• 2 Tbs rice vinegar

• 1 Tbs mirin (Chinese cooking wine)

• 1 Tbs cornstarch dissolved in 3 Tbsp (45mL) cold water

• 1 egg, well-beaten (optional)

• 1/2 cup green onions, chopped

• 1/4 cup cilantro, chopped

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.

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.