February 8, 2008

• Cooking with almost Dr. J-soups on!

  Many of you have left me comments about the being sick, and I thank you heartily for your recommendations. SO for this segment of cooking with almost Dr J, I am going to share the recipe for hot and sour soup i subsisted on most of last week. Here are the ingredients you will need

  
  4 cups chicken broth (i make mine from a powder)
  1 1/2 ounces dried shitake mushrooms (i was fresh out)
  5 tbsp rice vinegar
  2 tbsp cornstarch (only if you want a thicker consistency-otherwise leave out)
  1 1/2 tbsp sesame oil
  3 tbsp minced ginger (i used ginger powder)
  1 tbsp soy sauce
  1 tbsp minced serrano chiles
  1/2 package daikon radish
  2 cloves garlic

  1. Combine broth and mushrooms, let stand about 20 minutes on very low heat until mushrooms soften. (make tea while waiting)
  2. combine vinegar and cornstarch in small bowl. stir to blend. If you didnt use cornstarch, skip this step
  3. add all remaining ingredients and bring to boil, then reduce heat to medium low and simmer covered 5 minutes
  4. add cornstarch mixture, stir until slightly thickened, about 1 min

  There is no pic because i was hungry and sick and forgot to take one, but the final product should have a dark to reddish brown color. If you want to make egg drop soup, crack an egg into the soup when it is boiling during step 3

  enjoy

  • 8:04 pm
  • 3 Comments