Almost Chinese Hot-And-Sour Soup Recipe
Almost Chinese Hot-And-Sour Soup does have a bit of what can take you to China. Just as the name suggests this almost Chinese Hot-And-Sour Soup is best when served hot. A good soup you can try!
Ingredients
| Vegetable stock | 2 Cup (16 tbs) | |
| Water | 2 Cup (16 tbs) | |
| Tofu | 8 Ounce, slivered | |
| Napa cabbage | 2 Cup (16 tbs), slivered | |
| Shiitake mushrooms | 1/2 Cup (16 tbs), reconstituted | |
| Carrots | 1/4 Cup (16 tbs), grated | |
| Ginger | 1 Teaspoon, peeled | |
| Soy sauce | 1 Tablespoon | |
| Salt | 3/4 Teaspoon | |
| White vinegar | 2 Tablespoon | |
| Cayenne | 1/4 Teaspoon | |
| Cornstarch | 2 Tablespoon | |
| Chopped scallions | 3 Tablespoon, garnish |
Directions
Boil stock and 2 cups water over medium-high heat.
Add tofu, cabbage, shiitakes, carrots, ginger, soy sauce and salt.
Return to boil, lower heat and simmer 4-5 minutes.
Add vinegar and cayenne.
Mix cornstarch and 3 tbs water together.
Add to soup and cook for 1 -2 minutes.
Add tofu, cabbage, shiitakes, carrots, ginger, soy sauce and salt.
Return to boil, lower heat and simmer 4-5 minutes.
Add vinegar and cayenne.
Mix cornstarch and 3 tbs water together.
Add to soup and cook for 1 -2 minutes.
Chef
