Vietnam - Hot and Sour Tofu Soup

Hot and Sour Tofu Soup

Ingredients

-       Yield: 1 servings

-       8 md Dry shiitake mushrooms -(about 3/4 oz. total)

-       1 tb Salad oil

-       1 Clove garlic, minced or -pressed

-       1 tb Minced fresh ginger

-       1 1/2 qt Regular-strength chicken -broth

-       1 lb Soft or regular tofu, -rinsed, cut into 1/2-inch -cubes, and Drained well

-       3 tb Rice vinegar or cider -vinegar

-       1 1/2 tb Soy sauce

-       3 tb Cornstarch

-       3/4 To 1 teaspoon white pepper

-       1/2 To 1 teaspoon chili oil -(optional)

-       4 Green onions (ends -trimmed), thinly sliced

-       Crisp noodles (recipe -follows)

-       Crisp-creamy peas (recipe -follows)

Directions

-       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:

Directions

-       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:

Directions

-       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.