Presents

"Korean Hot and Sour Soup"

Recipe Source: 2005 Issue Health Food Heaven Calendar Soups & Sandwiches Recipe File Serving Size: Makes 8 servings

Amount Ingredient 3 tablespoons sake 1/2 cup apple cider vinegar 3 tablespoons tamari soy sauce 1 teaspoon salt 1 teaspoon crushed dried chili peppers 10 ounces medium firm tofu 1 ounce dried black, shiitake, or crimini mushrooms 8 cups water 3 tablespoons arrowroot powder or cornstarch 6 green onions, finely chopped 1/2 teaspoon pepper to taste   Sesame oil

Preparation Instructions:

Combine sake,vinegar, tamari, salt, chili, and tofu and set aside. Rinse mushrooms and soak in 2 cups boiling water for about 30 minutes. Drain, reserving water. Slice mushrooms and remove stems, which can be discarded as they are very chewy.

In large pot, combine 5 1/2 cups water with mushroom water and bring to a boil. Add tofu mixture, lower heat, and simmer about 10 minutes. Mix cornstarch or arrowroot powder with remaining 1/2 cup water and add to soup, stirring constantly. Heat to a gently boil, add green onions and pepper, and cook a few minutes longer. Serve soup hot with a dash of sesame oil. Serves 8.

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