Recipe 20: Hot and Sour Soup

Recipe 20:
Hot and Sour Soup


Back where I am from, this soup is known for its dynamic contrast of flavors.

2 cups vegetable broth
2 cups water
1/4 cup brown rice vinegar
3 Tbs. soy sauce
3 Tbs. grated fresh ginger
4 cloves of garlic, minced
1/2 tsp red pepper flakes
3/4 cup scallions
1 red bell pepper, seeded and diced
1 cup thinly sliced shiitake mushrooms
1 cup snow peas, cut lengthwise into strips
1 cup shredded bok choy
2/3 cup extra firm tofu, cut into 1/2 inch cubes
1 Tbs. Arrowroot mixed with 2 tablespoons water
2 tsp toasted sesame seed oil
2 Tbs. minced fresh cilantro

Combine the broth, water, vinegar and soy sauce in a large saucepan. Bring it to a boil over a high flame.
Add the ginger, garlic, pepper flakes and 1/2 cup of scallions. Reduce the flame to low, cover and simmer for 5 min.
Add bell pepper and cook 4 minutes. Stir in mushrooms, snow peas, bok choy, and tofu. Cook, uncovered, until the snow peas are just tender, about 4 minutes.
Add the arrowroot mixture. Cook 1 minute, stirring constantly until the broth thickens. Remove from the heat and stir in sesame oil and remaining scallions.
Garnish with cilantro just before serving.


__