Hot and Sour Soup

When asked what her favorite food is, my four-year-old daughter always answers, “Tofu Soup!” which is what she calls this satisfying Hot and Sour Soup.  I usually put extra tofu in it, since she likes it so much.

by Elizabeth Savoie Dronet, based on a recipe from Martha Stewart

Serves 4

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Ingredients

• 4 cups vegetable broth
• 2 tablespoons soy sauce
• 1/4 to 1/2 teaspoon crushed red pepper (I use the lesser amount for the kids.)
• 8 ounces fresh shiitake mushrooms (about 4 cups), stemmed, caps thinly sliced
• 3 to 4 tablespoons rice vinegar
• 2 tablespoons cornstarch
• 1 large egg, lightly beaten
• 1/2 package firm tofu, cut into 1/4-inch cubes, drained (Or use one pkg. pre-cubed tofu drained.)
• 2 tablespoons finely grated fresh ginger
• 3 green onions, thinly sliced

Method

1. In a large pot, combine broth, soy sauce, crushed red pepper, and 2 cups water. Bring to a boil over medium heat. Add mushrooms; reduce heat, and simmer until tender, about 10 minutes.
2. In a small bowl, whisk together 3 tablespoons vinegar and cornstarch. Add to pot; simmer, stirring, until soup is thickened, about 1 minute.
3. Add egg through a slotted spoon, and stir to form ribbons. Stir in tofu. Remove from heat; let stand, covered, 1 minute. Put ginger in a small sieve, or garlic press.  Squeeze to release juice into soup (discard solids). Taste; add remaining tablespoon vinegar, if desired. Serve sprinkled with green onions.