Hot and Sour Soup (Shulman)

Hot and Sour Soup (Shulman) Ingredients

6 Dried Chinese mushrooms OR	2 tb Tamari; or more to taste
8 c Water	2 tb Cornstarch OR arrowroot
4 Vegetable bouillon cubes	1/4 c Cold water
6 Green onions; sliced, whites	2 Eggs; beaten (opt)
1 lb Tofu; slivered	1/4 c Carrot; cut into 2-inch
2 tb Dry sherry OR Chinese rice	1/4 c Bok choy or celery; cut into
1/4 c Cider vinegar OR Chinese	1/4 ts Freshly ground black pepper

Instructions for Hot and Sour Soup (Shulman)

Before you begin cutting the vegetables, place the mushrooms in a small bowl. Bring 2 cups of the water to a boil and pour over mushrooms. Cover and let stand 15 minutes. Meanwhile, prepare the other vegetables. Place the remaining 6 cups water and the bouillon cubes in a large saucepan. Drain the mushrooms in a strainer over a bowl and add their liquid to the souppot. Bring to a simmer. Cut the mushrooms in slivers and add them to the stock, along with white part of the green onions. Simmer 5 minutes and add the tofu. Simmer 5 minutes and stir in the sherry, vinegar, and tamari. Dissolve the cornstarch or arrowroot in the 1/4 cup cold water. Stir into the soup and bring to a gentle boil. Drizzle the beaten eggs into the boiling soup, stirring with a fork or chopstick so that the egg forms shreds. When the soup becomes clear and slightly thickened, remove frorn the heat. Stir in the pepper (be generous) and adjust vinegar and tamari. Distribute the carrots, bok choy or celery, and the green onion tops bowls and ladle in the soup. Serve at once, passing additional pepper and vinegar so people can adjust hot and sour to taste. REF *Recipe from FAST VEGETARIAN FEASTS (Revised) by Martha Rose Shulman, 1986, Doubleday. *Reprinted in DIET FOR ALL SEASONS, by Elson M. Haas (MD) (Paperback - ISBN 0890877327 - Celestial Arts - 1995) >1998 Hanneman/Buster Recipe by: A DIET FOR ALL SEASONS (1995) Haas & Manzolini Posted to EAT-LF Digest by KitPATh on Apr 14, 1998

Main Ingredient: SoupCuisine: Uncategorized

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Ingredient Insight - look inside this recipe

Bouillon	Carrot	Celery	Cider Vinegar
Cornstarch	Eggs	Liver	Mushroom
Onion	Rice

Health Soups Corn Celery Mushrooms Carrot Onion Rice Green Onion Sherry Lunch

for flavor and categorization

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