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    PrimaRecipes --> Soups

    recipe title: HOT AND SOUR TOFU SOUP
    category: Soups
    keywords: Chinese, Soups
    servings: 1 servings
          8 md Dry shiitake mushrooms
               -(about 3/4 oz. total)
          1 tb Salad oil
          1    Clove garlic, minced or
          1 tb Minced fresh ginger
      1 1/2 qt Regular-strength chicken
          1 lb Soft or regular tofu,
               -rinsed, cut into 1/2-inch
               -cubes, and
               Drained well
          3 tb Rice vinegar or cider
      1 1/2 tb Soy sauce
          3 tb Cornstarch
        3/4    To 1 teaspoon white pepper
        1/2    To 1 teaspoon chili oil
          4    Green onions (ends
               -trimmed), thinly sliced
               Crisp noodles (recipe
               Crisp-creamy peas (recipe
    Soak mushrooms in hot water to cover until soft, about 20 minutes. Drain; cut off tough stems and discard. Cut caps into thin strips; set aside. Pour oil into a 4- to 5-quart pan. Place over medium heat and add garlic and ginger; stir until garlic is light gold. Add broth and mushrooms; bring to a boil on high heat. Add tofu; cover and simmer until tofu is hot, 3 to 5 minutes. Mix rice vinegar, soy sauce, and cornstarch until smooth; stir into soup. Cook, stirring, until soup boils. Add white pepper and chili oil to taste. Stir in onions. Pour into a tureen. offer noodles and peas to add to taste. Makes 6 servings. CRISP NOODLES: Pour about 1 inch salad oil into a 2 1/2- to 3-quart pan. Heat oil to 350F. Add a handful of fresh Chinese noodles or fresh taglierini (you'll need 3 oz. total) to oil; fry, turning, until crisp and golden, about 1 minute. Lift out; drain on paper towels. Repeat to fry remaining noodles. Serve, or let cool and store airtight for up to 5 days. Makes 3 cups. Or omit this step and use 1 can (5 oz.) chow mein noodles. CRISP-CREAMY PEAS: Rinse and drain 1 can (16 oz.) black-eyed peas. Spread out on a double layer of paper towels and pat dry. Place beans in a 10- by 15- inch baking pan. Add 1 tablespoon salad oil and mix to coat beans. Bake in a 400F oven until beans are lightly browned and crisp on outside, about 15 minutes; stir occasionally. Serve hot or warm. Makes 1 cup. Sunset Magazine, 4/89. Posted by Stephen Ceideberg; February 10 1992.

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