Hot and Sour Soup with Ginger

4 cups chicken broth
1/2 tsp. red pepper flakes
1 tbsp. soy sauce
1 oz. bean thread noodles, broken in half
10-1/2 oz. firm tofu, cut into 1/4-inch cubes
3 tbsp. fresh ginger, peeled and minced
1-1/2 tbsp. sesame oil
2 tbsp. cornstarch
5 tbsp. rice vinegar
1-1/2 oz. dried shiitake mushrooms
1 pinch sugar

Directions:

Combine broth and mushrooms in a bowl. Let stand and soften for 20 minutes. Remove mushrooms from broth and squeeze dry over bowl with broth; save broth. Trim off the stems and discard. Slice caps thinly. Combine vinegar and cornstarch in a small bowl. Heat oil in a large saucepan over high heat. Add ginger and sauté for 30 seconds. Pour in reserved broth, try not to pour in the sediment in bottom of bowl. Bring to a boil. Add the tofu, noodles, soy sauce, red pepper, sugar and mushrooms. Reduce heat to low, cover and simmer for about 5 minutes. Add cornstarch mixture; stir until slightly thickened, about 1 minute.

User Reviews:

We now have a soup bar at the diner. We have to have eight kinds of soup every day and can only run the same soup for two days.
I made Einar's Hot & Sour Soup with Ginger it was a big hit with the healthy bunch after the holidays. I tried it my self twice and loved it! Some of the regulars have asked a few times when are you going to make the Hot & Sour again? I have also passed the recipe to a few people to make at home.

submitted by tomb on December 01, 2007

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