Hot & Sour Soup 2
1/2 c Dried mushrooms 1 c Warm water 3 c Vegetable stock (see *) 1 tb Dry sherry 1/2 c Sliced bamboo shoots ** 4 oz Tofu, diced 1/2 c Frozen peas, thawed 2 tb White wine vinegar
Ingredients
- 1/2cup dried mushrooms
- 1cup warm water
- 3cup vegetable stock (see *)
- 1tbsp dry sherry
- 1/2cup sliced bamboo shoots **
- 4oztofu, diced
- 1/2cup frozen peas, thawed
- 2tbsp white wine vinegar
Directions
- 1
1/2 c Dried mushrooms 1 c Warm water 3 c Vegetable stock (see *) 1 tb Dry sherry 1/2 c Sliced bamboo shoots ** 4 oz Tofu, diced 1/2 c Frozen
- 2
1 ts Seasame oil 1 Egg, lightly beaten 2 Green onions *** Salt (to taste) * See vegetable stock recipe or use Vegetarian- style instant boui
- 3
For each cup of vegetable stock specified in recipe, dissovle 1 teaspoon vegetable-flavored granules or 1 cube vegetable stock base in 1 cup
- 4
Cut in matchstick pieces, or 1/2 cup sliced water chestnuts
- 5
including tops) Cut into 1-inch diagonal slices
- 6
Cover mushrooms with water and let stand for 30 minutes
- 7
Remove mushrooms
- 8
cut off and discard stems