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Hot And Sour Soup With Mike And Beth
Ingredients
- 8 c. Vegetable Stock (see below)
- 1/2 x napa cabbage head medium diced
- 5 ounce shiitake mushrooms stemmed, and thinly sliced
- 3 med carrots peeled, julienned
- 1 can bamboo shoots - (5 ounce) rinsed, julienned
- 3 Tbsp. low-sodium tamari sauce
- 2 tsp grated ginger
- 8 ounce low-fat hard tofu small diced
- 2 Tbsp. rice vinegar, brown or possibly white
- 1/8 tsp cayenne pepper - (to 1/4 tspn)
- 3 Tbsp. cornstarch
- 1 bn green onions thinly sliced
- 4 med carrots peeled, and roughly minced
- 2 x celery stalks peeled if tough, and roughly minced
- 2 med onions peeled, and roughly minced
- 1 x leek halved lengthwise, washed thoroughly, roughly minced
- 2 x garlic cloves peeled
- 5 x wonton wrappers cut in 3/4" strips
Directions
- For the vegetable stock, in a large saucepan, combine carrots, celery, onions, leek, and garlic with 9 c. water, and bring to a boil. Reduce to a simmer, and cook 25 min. Strain stock through a fine sieve, and cold. It will store for up to one week in the refrigerator or possibly for one month in the freezer. (
- Makes about 7 c.)
- For the wonton curls, place rack in center of oven. Heat oven to 350 degrees. Line baking sheet with a Silpat mat (a French nonstick baking mat), and set aside. Wrap strips around the handle of a wooden spoon to create a corkscrew shape. Slip out spoon, place curls on baking sheet, and bake till crisp, about 10 min. (Makes 20 curls)
- In a medium saucepan, combine vegetable stock, cabbage, shiitake mushrooms, carrots, bamboo shoots, tamari sauce, and ginger. Bring to a boil, reduce heat to low, and add in tofu. Simmer for 15 min. Stir in vinegar and cayenne to taste.
- Combine cornstarch and 3 Tbsp. water in a small bowl to make a paste. Stir into soup, and heat gently till soup thickens, about 5 min.
- Ladle soup into bowls, and garnish with sliced green onions and wonton curls, if you like.
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