Hot and Sour Soup
1/3 to 1/2 cup vegetarian chicken stock powder
1 quart water
10 slices fresh ginger
1/2 cup slivered seitan
2-3 ozs tofu, cubed
1/2 cup carrots, julienne
1/2 cup napa cabbage, julienne
1/2 cup dried black mushroom slices, soaked & drained
1/2 cup sliced dried lily flower buds, soaked and drained
1/2 cup frozen baby peas, rinsed and thawed
4 scallions, whites thin sliced, greens cut on thin diagonals, 2 kept separate
2 Ts rice vinegar (unseasoned)
1 tablespoon mirin
2 Ts tamari
1/2 teaspoon fresh black pepper
1 1/2 Ts arrowroot
1/8 teaspoon crushed red pepper (or to taste)
Cut and prepare all of the fresh and dreid veggies, tofu and seitan.
After the black musrooms and lily flowers have been soaked and drained, cut them up so they are not too stringy. NOTE: AVAILABLE ONLY AT ASIAN GROCERY STORE **.
Simmer the first 3 ingredients for one minute and then remove the ginger.
Combine the last 6 ingredients in a bowl and mix.
Add the carrots, chinese cabbage and black musrooms to the stock and simmer for 2 minutes.
Add everything else except the scallion greens and baby peas and simmer another 2 minutes. Be sure to recirculate the lat 6 ingredients in the bowl to recirculate the arrowroot before adding to the soup.
Add baby peas, adjust the seasongings and serve very hot in bowls.
Garnish with scallion greens.
My own note: After tasting this, I could not tell the difference between this and the chicken hot and sour served at the local Chinese Restaurants.
Hope you enjoy.