Hot And Sour Vegetable Soup

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 1 small napa cabbage (1 1/2 lbs)
• 2 large leeks, and light green parts only sliced lengthwise and rinsed well
• 1 1/2 tablespoons olive oil
• 2 1/2 tablespoons fresh ginger, peeled and minced
• 6 -8 ounces fresh shiitake mushrooms, stemmed and thinly sliced
• 1/4 cup rice wine or 1/4 cup sake
• 14 ounces firm tofu, halved crosswise and cut into 1/4 inch slices
• 8 cups chicken broth or 8 cups vegetable broth
• 2 1/2 tablespoons cornstarch
• 1/4 cup water
• 4 1/2 tablespoons black vinegar or 4 1/2 tablespoons worcestershire sauce, more to taste
• 3 tablespoons soy sauce (to taste)
• 1 teaspoon toasted sesame oil
• 1 teaspoon kosher salt (to taste)
• 3/4 teaspoon fresh ground black pepper
• 1 large egg, lightly beaten

Recipe

• 1 cut the stem from the cabbage and discard; cut the remaining cabbage into 1 1/2 inch sections and place in a bowl near the stove.
• 2 thinly slice the leeks, lengthwise; prepare the remaining ingredients and place them near the stove.
• 3 heat oil in a large pot over medium high heat; add leeks and ginger and stir fry until fragrant, about 15 seconds.
• 4 add the tougher, outer sections of the cabbage and the mushrooms, and toss lightly while cooking, 1 to 2 minutes.
• 5 add rice wine, partially cover pot, and reduce heat to medium; cook until the wine nearly evaporates, about 5 minutes.
• 6 add remainder of cabbage, tofu, and broth; bring to a boil.
• 7 lower heat a bit and simmer 15 minutes.
• 8 mix the cornstarch with the water, then slowly add to pot while stirring; cook over medium high heat until broth has thickened somewhat to the consistency of heavy cream.
• 9 stir in black vinegar, soy sauce, sesame oil, salt, and pepper; taste and adjust seasoning.
• 10 turn off heat and slowly add the egg, stirring slightly.