hot sour soup with tofu

Preparation time 20 minutes Cooking time 25 minutes 1.2 litres(2 pints) vegetable or chicken stock 300g mixed mushrooms, trimmed and sliced 50g canned sliced bamboo shoots, rinsed and drained 1 teaspoon peeled and grated fresh root ginger 2 garlic cloves, crushe  tablespoon soy sauce 1/4 teaspoon dried chilli flakes 1 tablespoon cornflour 3 tablespoons white wine vinegar 1egg,beaten spring onions, chopped small handful of chopped coriander 200g(7 oz)firm tofu, drained and cut into bite-sized cubes To garnish shredded spring onions thinly sliced red chilli Combine the stock, mushrooms, bamboo shoots, ginger, garlic, soy sauce and chilli flakes in a saucepan. Bring to the boil, then reduce the heat to low, cover and simmer for about 15 minutes while you assemble the rest of the ingredients. Mix the cornflour with the vinegar in small bowl until smooth, then set aside.

Return the soup to a rolling boil. Drizzle in the beaten egg while stirring slowly to create long strands.

Stir in the spring onions, coriander and cornflour mixture. Reduce the heat and simmer, stirring occ-caisonally, for about 3 minutes until the stock has thickened slightly.

Stir in the tofu and cook briefly until heated through. Serve the soup garnished with shredded spring onions and red chilli slices.

For hot tofu spring onion stir-fry, spray a nonstick wok or large frying pan with low-calorie cook-ing spray and heat over a high heat. Add 3 crushed garlic cloves and 1 teaspoon peeled and grated fresh root ginger and stir-fry for 10-20 seconds, then add 12 thickly sliced spring onions, 500g firm tofu, drained and cut into bite-sized cubes, and 1 diced red chilli. Stir-fry for 4-5 minutes until the tofu is lightly browned. Add 100 ml (31/2 fl oz)vegetable stock and 2 tablespoons dark soy sauce and cook over a medium heat for 6-8 minutes until all the liquid is absorbed. Serve immediately with egg noo-dles or rice.

qingquang

See author's posts