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Hot-and-Sour Soup
Preparation info
- Makes
4
servings - Difficulty
Easy
Appears in
By Ivy Manning
Published 2015
The mild heat in this classic Chinese soup comes from white pepper instead of chiles. I like to serve this soup with warmed frozen vegetarian egg rolls for the full take-out meal experience.
Ingredients
- Dried shiitake mushrooms,
4 - Dried cloud ear mushrooms (optional),
2 tablespoons ¼ oz
Method
- In a large, heatproof bowl, place the shiitake and cloud ear mushrooms. Pour the boiling water over them; let stand for 30 minutes. Thinly slice the caps of the shiitake mushrooms, discarding the stems, and cut the cloud ear mushrooms into julienne strips. Set aside the mushrooms and soaking liquid.
- Pour the soaking liquid into a saucepan, discarding the last f
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