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Stumble this recipeRecipe: Hot and Tasty Shiitake Soup edit
Created by: Anonymous
edit Ingredients
5 |
|
5 |
dried shiitake mushrooms |
2 |
tablespoons soy sauce |
½ |
medium jicama, julienned (1 cup) |
2 |
medium carrots, julienned |
|
(about 1cup) |
1 |
medium onion, thinly sliced |
|
(about 1 cup) |
5 |
ounces firm silken tofu |
|
drained and julienned |
1 |
tablespoon malt vinegar |
½ |
teaspoon Szechuan hot and spicy sauce |
½ |
teaspoon salt |
2 |
cups tbl cornstarch dissolved in ½ water |
edit Preparation
Step 1 |
6 SERVINGS DAIRY-FREE |
Step 2 |
The delicate flavor of this soup makes it an excellent choice for the first course of an Asian-inspired meal. |
Step 3 |
Soak dried mushrooms in 1/2 cup hot water for 20 minutes. Remove mushrooms from soaking water; reserve liquid. Chop mushrooms; set aside. |
Step 4 |
In large saucepan, bring 1/4 cup water and soy sauce to a boil. Add jicama, carrots and onion. Reduce heat, cover and simmer until tender, about 8 minutes. Add mushrooms with reserved liquid, tofu, 5 cups water, vinegar, Szechuan sauce and salt. Bring to a simmer, add dissolved cornstarch and simmer, stirring, until thickened. |
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