{"id":411,"date":"2018-07-10T17:13:47","date_gmt":"2018-07-10T17:13:47","guid":{"rendered":"http:\/\/web1.dharma.org\/?page_id=411"},"modified":"2018-07-10T17:13:47","modified_gmt":"2018-07-10T17:13:47","slug":"hot-sour-soup","status":"publish","type":"page","link":"https:\/\/www.dharma.org\/resources\/recipes\/hot-sour-soup\/","title":{"rendered":"Hot & Sour Soup"},"content":{"rendered":"

Ingredients<\/h2>\n

Serves 6<\/h3>\n

2 tablespoons tamari or soy sauce
\n1\/2 pound shitake mushrooms \u2013 stems removed, wiped clean & sliced
\n1\/2 pound white mushrooms \u2013 stems removed, wiped clean & sliced
\n1 tablespoon corn starch
\n1 tablespoon red wine vinegar
\n1 tablespoon brown rice vinegar
\n6 cups water or vegetable broth (or a mix)
\n1 pound tofu \u2013 cut in 1\/4 inch strips
\n2 large eggs
\n1 tablespoon toasted sesame oil
\n1\/2 teaspoon white pepper
\n1\/4 bunch scallions \u2013 sliced
\n1\/4 bunch cilantro \u2013 roughly chopped<\/p>\n

Preparation<\/h2>\n
    \n
  1. Bring water or broth to a boil. Add tamari, vinegars, sesame oil and pepper.<\/li>\n
  2. Add mushrooms and cook until tender. Adjust seasoning, keep hot.<\/li>\n
  3. Half an hour before serving bring back to boil and add the tofu.<\/li>\n
  4. Meanwhile, mix cornstarch with an equal amount of water. Pour about 1\/4 of this mixture into a bowl with eggs and whisk thoroughly. Set aside egg mixture and add rest of cornstarch water mixture to pot of hot soup a little at a time while stirring over a medium heat until thickened. Turn off heat and drizzle in egg mixture without stirring. Let the egg mixture sit on top for a minute then gently stir into soup.<\/li>\n
  5. Garnish with scallions and cilantro.<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"

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