::::::::::::::::::::::::::: TODAY'S RECIPE ::::::::::::::::::::::::::
I have had several requests for the following recipe, so it seemed a
natural for our "Low-Fat Trip Around the World." Feel free to
experiment with the quantities of vinegar and pepper to suit your own
taste.
Hot and Sour Soup
6 cups (1.5 L) fresh or canned chicken stock
1/2 cup (125 ml) thinly sliced bok choy
or napa cabbage
1 cup (250 ml) thinly sliced shittake, cloud ear,
or other mushrooms
3 scallions (green onions, spring onions), green
and white parts, thinly sliced
2 Tbs (30 ml) soy sauce, or to taste
2 Tbs (30 ml) finely chopped ginger root
2 Tbs (30 ml) cornstarch (cornflour)
2 Tbs (30 ml) water
6 to 8 oz (175 - 200 g) firm tofu, cut into
thin strips
3/4 cup (180 ml) white vinegar, or to taste
2 tsp (10 ml) freshly ground black pepper,
or to taste
2 eggs, lightly beaten, or equivalent amount
egg substitute
1 tsp (5 ml) toasted sesame oil
Bring the broth to a boil in a large saucepan and add the bok choy or
cabbage, mushrooms, scallions, soy sauce, and ginger root. Combine
the cornstarch and water in a small bowl and stir into the broth when
it returns to the boil. Boil for 3 minutes. Add the tofu, vinegar,
and pepper. Taste and adjust seasoning. Reduce the heat to a simmer
and slowly drizzle the beaten eggs into the soup, stirring gently.
Remove from the heat, add the sesame oil, and serve immediately.
Serves 6 to 8.