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hot-sour-soup-3 recipe

Date: Fri, 4 Feb 2000 13:43:29 -0800 (PST)
From: Vox_Faktor@webtv.net
Message-ID: (11964-389B4801-7711@storefull-284.iap.bryant.webtv.net)

Hot and Sour Soup

This makes alot of soup and can feed 4-6 people....just half the
ingredients if you would like a smaller version.

15 medium sized mushrooms, cut into slivers
10 oz. tofu, cut into small cubes (this is about 3/4 package of Azumaya
tofu which comes in tubs of 14 oz.)
1 small can bamboo shoots
1 small can water chestnuts, halved
1 1/2 quarts vegetable stock
2 tablespoons soy sauce
1/2 teaspoon ground pepper
5 scallions (green onions, chopped)
1-2 teaspoons hot sauce (or more, depending on how hot you like it)
2 tablespoons white vinegar (you can add more or less if this is too
much or too little)
2 garlic cloves, chopped

Cook vegetable stock in a pot until it boils. Throw everything in except
for the scallions. You can add a handful of peanuts at this point which
makes it REALLY good, but adds fat. Let the soup get to a boil again,
and then immediately lower the heat to a low simmer. Simmer for about
15-20 minutes. Add the scallions when your soup has about 5 minutes left
to cook. The key to personalizing this soup is in the vinegar and hot
sauce. This recipe is if you like a mild vinegar/hot sauce taste. I add
ALOT more hot sauce, definately. You can use tabasco sauce or any
run-of-the mill hot sauce. **Remember to taste the soup when you throw
the scallions in before it is done, so you can add hot sauce or vinegar,
or more soy sauce  if you want. This recipe works with low-fat tofu
also. This recipe is cheap and is great for those winter nights, or if
you have a cold it really cleans out your sinuses. : ) Another way to
make this soup is to use chicken stock instead, but if you are
vegetarian this is a no-no, lol.

kwvegan vegan