Friday, November 26, 2010

Hot and Sour Soup

A "hot" soup to keep the chills away.

Here's what you need:
Napa cabbage: one small. No biggie if you dont have it. You ccan skip all together or use regular cabbage. Regular cabbage will need to be cooked with the remaining veggies while the napa can be stirred in for the last couple of minutes when the soup is simmering.
Red onion 1 large (minced)
Red tomato :cut into pieces. do not drain the liquid.
carrot ,green pepper ,red pepper : julienned or cut into match sticks
mushroom sliced fine
egg two: crack and whisk until golden yellow
Tofu: extra firm kind, drained patted dry and cut into small cubes

spices: cooking oil, soy sauce 2 tbspns, cooking vinegar 2 tsp, black pepper powder- 2 tbsp, Crushed red pepper: 2 tbspns, garlic: 3-4 coves minces, salt, scallion greens

Heat a tbspn of oil on a deep pan.  When the oil becomes hot (you'll know its hot when it glistens) add minced onion and garlic , fry it for 1 or 2 minutes. Add  pepper and chilli flakes. fry for another 3-4 mins. Add the veggies except mushrooms, tofu and cabbage. Stir fry 4-5minutes. Add tomatoes, soy sauce. Cook for 2 mins. You don't need the tomatoes to get mushy. Just softened. Add 5-6 cups water and bring the whole mixture to a boil.
When the soup is boiling  add the egg mixture and stir vigorously. It'll form fine threads as it cooks. Now add the Napa cabbage,mushrooms and tofu. Give it a couple of good stirs. Now add the vinegar and bring back to a boil.

It's all done and ready to serve.

You can add in cooked noodles to make it a meal.

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