Ethiopian Lentil Curry
Apr 4th, 2014
Hunan Hot and Sour Soup
- 6 cups vegetable or chicken stock
- 2 cloves garlic, minced
- 1 tsp gingerroot, minced
- 1/2 tsp black pepper
- 2 Tbs tamari
- 4 shiitake mushrooms, stems removed, thinly sliced
- 1/2 lb firm tofu, sliced into 1/4x1-inch (0.5x2.5cm) strips
- 1 cup Napa cabbage, shredded
- 1 carrot, thinly sliced
- 1/3 cup frozen peas
- 1/3 cup frozen corn
- 2 Tbs rice vinegar
- 1 Tbs mirin (Chinese cooking wine)
- 1 Tbs cornstarch dissolved in 3 Tbsp (45mL) cold water
- 1 egg, well-beaten (optional)
- 1/2 cup green onions, chopped
- 1/4 cup cilantro, chopped
- Bring stock to a boil over medium-high heat in a 21/2- to 3-quart (1.9 to 2.9L) saucepan. Add garlic, ginger, black pepper, and tamari. Reduce heat and simmer 1 minute.
- Add mushrooms, tofu, cabbage, carrots, peas and corn. Stir and let simmer 5 minutes or until vegetables are tender. Stir in vinegar, mirin and cornstarch mixture. Continue cooking until soup is thickened, about 1 minute.
- Remove soup from heat. Slowly pour in beaten egg and stir. Garnish with green onions or cilantro and serve immediately.
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