- Place the bamboo shoots and mushrooms into a large pot with the stock. Bring to a boil, reduce heat, and simmer for 5 minutes.
- Add the soy sauce, sugar, vinegar, pepper, salt and tofu. Simmer for 3 to 5 minutes. Mix the cornstarch and water in a separate bowl until well combined. Add some of the hot stock and stir well. Gently pour the cornstarch into the soup stirring well.
- Turn the heat off, add the sesame oil, green onions and bean sprouts. Gently pour the beaten egg into the soup and stir.
- Serve and enjoy!
Friday, December 30, 2011
Hot and Sour Soup with Bean Sprouts
HOT AND SOUR SOUP WITH BEAN SPROUTS
1 cup thinly sliced shiitake mushrooms (I bought a pre-sliced package)
1/2 cup enoki mushrooms***
1/2 cup finely sliced bamboo shoots
4 cups miso stock (I bought cubes as there wasn't miso paste available at the store, but you can also use a chicken stock, the soup will just appear lighter in colour)
1/2 package of firm tofu, finely diced
1 tbsp soy sauce
1/2 tsp granulated sugar
1 tsp white pepper
1 tsp salt
2 tbsp seasoned rice vinegar
2 tbsp cornstarch
3 tbsp water
1 tsp sesame oil
1 egg, beaten
2 green onions thinly sliced
1 large handful of bean sprouts
** If you are using dried shiitake mushrooms, place them in a bowl, cover with boiling water and leave to soften for 20 minutes. Drain and use.
***Enoki mushrooms are miniature button mushrooms that grow in fibrous clumps. Simply pull off the desired amount, trim the ends and use!