Pan-asian Hot And Sour Soup

Total Time: 50 mins Preparation Time: 30 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 1 bunch green onion, chopped
• 3 fresh garlic cloves, crushed
• 1 green pepper, chopped
• 1/2 cup baby carrots, chopped
• 1/2 large cabbage
• 1/2 cup bamboo shoot, in water
• 1 cup dried shiitake mushroom
• 2 cups diced tomatoes
• 1 quart beef stock (not broth)
• 2 cups chicken stock (not broth)
• 2 tablespoons olive oil
• 1/2 cup low sodium soy sauce (can be adjusted to taste)
• 1/2 cup mirin or 1/2 cup sushi rice vinegar
• 1 dash ground ginger
• 1 dash cracked red pepper
• 1 dash black pepper
• 1 dash pepper
• 1 dash dried mustard
• 1 (8 ounce) package firm tofu, cut into strips, stir fried or 1/2 lb cooked shrimp
• fresh cilantro or fresh bean sprouts or lime wedges or cooked and drained noodles

Recipe

• 1 let shiitake mushrooms soak in bowl of warm water for 30 minutes. if shiittake is fresh, skip this step.
• 2 slice mushrooms into strips.
• 3 chop onion, green pepper, cabbage, carrots.
• 4 in stockpot, add oil, garlic, onion, green pepper, and carrot. saute over medium heat until soft.
• 5 add cabbage, stir for a few minutes to soften.
• 6 add beef stock, chicken stock, tomatoes, soy sauce, mirin, and spices. stir.
• 7 increase heat to bring to boil. then add bamboo slices and sliced mushrooms.
• 8 cover stockpot and simmer for 20 to 30 minutes over medium low heat.
• 9 serve in soup bowls, if using noodles, cook them separate and add to soup now. top with protein, next the bean sprouts, lime wedge, and finally the cilantro.