Hot and sour tofu soup
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Hot and sour tofu soup
  Tofu    Chinese    Soups  
Last updated 6/12/2012 1:00:30 AM. Recipe ID 23669. Report a problem with this recipe.
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      Title: Hot and sour tofu soup
 Categories: Chinese, Soups, Ceideburg 2
      Yield: 1 Servings
      8 md Dry shiitake mushrooms
           -(about 3/4 oz. total)
      1 tb Salad oil
      1    Clove garlic, minced or
      1 tb Minced fresh ginger
  1 1/2 qt Regular-strength chicken
      1 lb Soft or regular tofu,
           -rinsed, cut into 1/2-inch
           -cubes, and
           Drained well
      3 tb Rice vinegar or cider
  1 1/2 tb Soy sauce
      3 tb Cornstarch
    3/4    To 1 teaspoon white pepper
    1/2    To 1 teaspoon chili oil
      4    Green onions (ends
           -trimmed), thinly sliced
           Crisp noodles (recipe
           Crisp-creamy peas (recipe
  Soak mushrooms in hot water to cover until soft, about 20 minutes.
  Drain; cut off tough stems and discard.  Cut caps into thin strips;
  set aside.
  Pour oil into a 4- to 5-quart pan.  Place over medium heat and add
  garlic and ginger; stir until garlic is light gold.  Add broth and
  mushrooms; bring to a boil on high heat.  Add tofu; cover and simmer
  until tofu is hot, 3 to 5 minutes.  Mix rice vinegar, soy sauce, and
  cornstarch until smooth; stir into soup.  Cook, stirring, until soup
  boils. Add white pepper and chili oil to taste.  Stir in onions. Pour
  into a tureen. offer noodles and peas to add to taste.
  Makes 6 servings.
  Pour about 1 inch salad oil into a 2 1/2- to 3-quart pan.  Heat oil to
  350F.  Add a handful of fresh Chinese noodles or fresh taglierini
  (you'll need 3 oz. total) to oil; fry, turning, until crisp and
  golden, about 1 minute.  Lift out; drain on paper towels.  Repeat to
  fry remaining noodles. Serve, or let cool and store airtight for up
  to 5 days. Makes 3 cups. Or omit this step and use 1 can (5 oz.) chow
  mein noodles.
  Rinse and drain 1 can (16 oz.) black-eyed peas.  Spread out on a
  double layer of paper towels and pat dry.  Place beans in a 10- by
  15- inch baking pan.  Add 1 tablespoon salad oil and mix to coat
  beans. Bake in a 400F oven until beans are lightly browned and crisp
  on outside, about 15 minutes; stir occasionally.  Serve hot or warm.
  Makes 1 cup.
  Sunset Magazine, 4/89.
  Posted by Stephen Ceideberg; February 10 1992.

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Recipe ID 23669 (Apr 03, 2005)

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