A popular appetizer in Chinese restaurants, Hot and Sour Soup also makes a great meal in itself with the addition of peas, corn, carrots, cabbage and meaty shiitake mushrooms.
6 cups (1.4L) vegetable or chicken stock
2 cloves garlic, minced
1 tsp (2g) gingerroot, minced
1/2 tsp (2g) black pepper
2 Tbsp (30mL) tamari
4 shiitake mushrooms, stems removed, thinly sliced
1/2 pound (230g) firm tofu, sliced into 1/4×1-inch (0.5×2.5cm) strips
1 cup (300g) Napa cabbage, shredded
1 carrot, thinly sliced
1/3 cup (70g) frozen peas
1/3 cup (50g) frozen corn
2 Tbsp (30mL) rice vinegar
1 Tbsp (15mL) mirin (Chinese cooking wine)
1 Tbsp (8g) cornstarch dissolved in 3 Tbsp (45mL) cold water
1 egg, well-beaten (optional)
1/2 cup (90g) green onions, chopped
1/4 cup (9g) cilantro, chopped
1. Bring stock to a boil over medium-high heat in a 21/2- to 3-quart (1.9 to 2.9L) saucepan. Add garlic, ginger, black pepper, and tamari. Reduce heat and simmer 1 minute.
2. Add mushrooms, tofu, cabbage, carrots, peas and corn. Stir and let simmer 5 minutes or until vegetables are tender. Stir in vinegar, mirin and cornstarch mixture. Continue cooking until soup is thickened, about 1 minute.
3. Remove soup from heat. Slowly pour in beaten egg and stir. Garnish with green onions or cilantro and serve immediately.