Peking Hot And Sour Soup

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 2 teaspoons cornstarch
• 2 tablespoons cider vinegar
• 1 (13 1/2 ounce) can vegetable broth, with
• 1 1/2 cups water
• 1 tablespoon low sodium soy sauce
• 1/2 cup water
• 1/2 teaspoon sea salt
• 1/4 cup dried wood ear mushrooms (black-mushroom)
• 1/4 cup dried golden needles
• 1/4 cup tofu, cubed (about 1/2 small-cake)
• 1/4 teaspoon pepper
• 1 tablespoon scallion, minced (for garnishing)

Recipe

• 1 boil water and soak wood ears and golden needles separately for about 15 minutes.
• 2 break off hard pieces from wood ears and hard stems from golden needles, if any.
• 3 cut golden needles in halves and snap the large pieces of wood ears into smaller pieces.
• 4 wash and drain.
• 5 mix the corn starch with 1/2 cup cold water.
• 6 stir until smooth.
• 7 mix vinegar and pepper.
• 8 mix vegetable broth and water.
• 9 add salt and soy sauce.
• 10 bring to a boil and add wood ears and golden needles.
• 11 boil 1 minute.
• 12 add tofu.
• 13 as soup boils, stir in the well-stirred corn starch mixture until it thickens.
• 14 serve in bowl with vinegar and pepper.
• 15 garnish with scallions.
• 16 serve hot.