Chinese Winter Soup
This is my favorite hot 'n sour soup-
very much like the Chinese-restaurant variety, fast and easy, too -
5 cps. chicken broth
1 cp. sliced mushrooms
2 cps. young small spinach leaves (or bok choy)
3 Tbl. mild soy sauce
2 Tbl. cider vinegar
1/2 tsp. black pepper
1-1/2 Tbl. dark sesame oil
1/4-1/2 tsp. chile oil or tabasco
1/2 lb. tofu, cut into small dice
2 Tbl. cornstarch dissolved in 3 Tbl. water
1/2 egg, slightly beaten
1/4 cp. bamboo shoots
1 green onion, finely chopped
In saucepan, heat broth, mushrooms & spinach.
Simmer 3-4 min. Combine soy sauce, vinegar,
pepper & sesame oil in small bowl. Stir to
blend. Add to broth. Adjust seasonings to taste.
Add tofu, cornstarch & egg, stirring constantly
until bits of ribbons form. Sprinkle with green
onions on each servings. Makes 6 servings.
This is my favorite hot 'n sour soup-
very much like the Chinese-restaurant variety, fast and easy, too -
5 cps. chicken broth
1 cp. sliced mushrooms
2 cps. young small spinach leaves (or bok choy)
3 Tbl. mild soy sauce
2 Tbl. cider vinegar
1/2 tsp. black pepper
1-1/2 Tbl. dark sesame oil
1/4-1/2 tsp. chile oil or tabasco
1/2 lb. tofu, cut into small dice
2 Tbl. cornstarch dissolved in 3 Tbl. water
1/2 egg, slightly beaten
1/4 cp. bamboo shoots
1 green onion, finely chopped
In saucepan, heat broth, mushrooms & spinach.
Simmer 3-4 min. Combine soy sauce, vinegar,
pepper & sesame oil in small bowl. Stir to
blend. Add to broth. Adjust seasonings to taste.
Add tofu, cornstarch & egg, stirring constantly
until bits of ribbons form. Sprinkle with green
onions on each servings. Makes 6 servings.