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Hot and Sour Soup plu#

Per Gallon: 3lbs. Tofu, pressed and sliced into matchsticks 5oz. Rice Wine or Sake 1C. UnChicken Broth Powder 1 G. Water 6ea. Gingerroot Slices, approx. 1/8 in. Thick 2 lb. Celery, large dice (you can use the tops and washed ends and trimmings as well) 2T. Gingerroot, Minced 2C. Shiitakes, de-stemmed and caps sliced thin 2 C. Rice Wine Vinegar 1/4 C. Tamari 1t. Black Pepper 1T. Sesame Oil 2 t. hot chili flakes 2 C. Scallions, sliced 1/4 C. Cornstarch To Press Tofu: On large sheet pan, place 2 layers of paper towels. Slice each tofu block width-wise into four pieces, so you have 4 thin, flat tofu squares. Place on paper towels. Add another 2 layers of paper towels, place a sheet pan on top of the towels. Put something heavy on top so weight is evenly distributed. After 15 minutes(+++), remove and slice into thin matchsticks. In a large stock pot, add Sliced Ginger, Celery, Shiitake STEMS, UnChicken, Rice wine and water. Bring to a boil, reduce heat to low and let simmer for 2 hour. Strain broth and discard veggies. Add broth back to the pot except 1/4C. Place in a bowl and reserve. minced ginger, vinegar, tamari, pepper and oils and bring to a boil. Add Add

tofu, scallions and mushrooms. Whisk together cornstarch and reserved, cooled broth (make sure there are no lumps!) While the soup is boiling, slowly add slurry to soup while continuously stirring. Cook additional minute, or until thickened. Check seasonings!!