Hot (Spicy) and Sour Soup
These are very hot little firecrackers from the orient. They can be used to add spice to almost any oriental dish. They dry very easily and can be stored and used this way for a long time.
Ingredients:
2 green onions, bottom white and top green parts separated and finely chopped, set aside
4-5 thin slices of ginger
2 cloves garlic minced
1 small organic carrot, sliced to matchsticks
1 Thai red chile, seeds removed, thinly sliced
1 small tomato, finely chopped
Handful of thinly shredded cabbage
5 woodear mushrooms, thinly sliced to matchsticks
Handful of bunashimeji (beech) mushrooms
14oz medium-firm non-GMO tofu, thinly sliced to matchsticks
1-2 tbsp Chinese black vinegar
Sesame oil, salt, ground white pepper to taste
Directions: Saute the bottom white of the green onions, ginger till fragrant, then add carrots. garlic, chile, and saute for 5 mins. Add tomato and saute for another 3 mins. Add water to make up the soup. Cover the pot and when the liquid comes to a boil, add mushrooms, and cabbage and allow it to come to boil. Add the tofu and simmer for 5mins. Add 1-2 tbsp black vinegar, 2-3 drops of sesame oil, sea salt and ground white pepper to taste. Garnish with top green parts of green onions.
From teczcape.blogspot.com