Hunan Hot And Sour Soup

Total Time: 21 mins Preparation Time: 15 mins Cook Time: 6 mins

Ingredients

• Servings: 4
• 6 cups vegetable stock or 6 cups chicken stock
• 2 garlic cloves, minced
• 1 teaspoon gingerroot, minced
• 1/2 teaspoon black pepper
• 2 tablespoons tamari
• 4 shiitake mushrooms or 8 button mushrooms, stems removed, thinly sliced
• 1/2 lb firm tofu, sliced into 1/4 x 1 inch strips (0.5x2.5cm)
• 1 cup napa cabbage, shredded (300g)
• 1 carrot, thinly sliced
• 1/3 cup frozen peas (70g)
• 2 tablespoons rice vinegar
• 1 tablespoon mirin (chinese cooking wine)
• 1 tablespoon cornstarch, dissolved in
• 3 tablespoons cold water
• 1 -2 egg, well-beaten (optional)
• 1/2 cup green onion, chopped (90g)
• 1/4 cup cilantro, chopped (9g)
• 1/2 lb cooked chicken or 1/2 lb lamb, cubed
• 1 teaspoon hot chili paste (optional) or 1 teaspoon chili sauce (optional)

Recipe

• 1 bring stock to a boil over medium-high heat in a 2 1/2- to 3-quart saucepan.
• 2 add garlic, ginger, black pepper, and tamari.
• 3 reduce heat and simmer 1 minute.
• 4 add mushrooms, tofu, cabbage, carrots, peas and meat.
• 5 stir and let simmer 5 minutes or until vegetables are tender.
• 6 stir in vinegar, mirin and cornstarch mixture.
• 7 continue cooking until soup is thickened, about 1 minute.
• 8 add chile paste/sauce to taste.
• 9 remove soup from heat.
• 10 slowly pour in beaten egg and stir.
• 11 garnish with green onions or cilantro and serve immediately.