Peking Hot And Sour Soup Cal 46.9

[April B.]

Peking Hot And Sour Soup
Yield: 1 Servings

2 ts corn starch
2 tb cider vinegar
1 cn vegetable broth with 1 1/2 -cup water
1 tb low sodium soy sauce
1/2 c water
1/2 ts sea salt
1/4 c dried wood ears (black -mushroom)
1/4 c dried golden needles (dried -lily flowers)
1/4 c tofu; cubed (about 1/2 small- ca
1/4 ts white ground pepper
1 tb scallions; minced (for -garnishing)



Boil water and soak wood ears and golden needles separately for about
15 minutes.

Break off hard pieces from wood ears and hard stems from golden
needles, if
any. Cut golden needles in halves and snap the large pieces of wood
ears
into smaller pieces. Wash and drain.

Mix the corn starch with 1/2 cup cold water. Stir until smooth. Mix
vinegar
and pepper. Mix vegetable broth and water. Add salt and soy sauce.
Bring to
a boil and add wood ears and golden needles. Boil 1 minute. Add tofu.

As soup boils, stir in the well-stirred corn starch mixture until it
thickens.

Serve in bowl with vinegar and pepper. Garnish with scallions. Serve
hot.
Makes 4-6 portions.

1 portion: Cal 46.9, Fat 1.2g, Protein 30%, Carbo 48%,