Recipe - Hot And Sour Soup Ala Beyond The Moon

1 cup Boiling water
10 Shitake mushrooms; dried
3 tablespoon Peanut oil
2 tablespoon Ginger; peeled and minced,
fresh
6 lg Garlic cloves; peeled and
minced
2 md Carrots; cut or sliced up into thin,
1inchlong strips (1 cup)
2 cup Cabbage; (One half pound) cut or sliced up
1 md Red bell pepper; seeded and
cut into thin, 1
inchlong slices (Three fourths cup)
2 cup Bok choy; or napa cabbage (3
to 4 stalks), chopped
8 cup Vegetable stock; or water
2 tablespoon Rice vinegar
2 tablespoon Tamari; or soy sauce
One half teaspoon Chili paste with garlic;
(One half to 1 teaspoon)
2 tablespoon Arrowroot
One half teaspoon Salt
2 lg Eggs; beaten (optional)
1 teaspoon Sesame oil
3 Scallions; trimmed and
thinly cut or sliced up , for garnish

Pour the boiling water over the mushrooms, and let them soak until tender.
about 15 minutes. Drain them, saving the soaking liquid. Discard the stems,
and slice the mushrooms into fine shreds.

Heat the peanut oil in a large soup pot over medium heat. Saute: the
ginger. garlic, carrot, and cabbage for a few minutes. (If the ginger
sticks. add a tablespoon or two of water.) Stir in the red pepper and bok
choy, and cook until barely tender, 3 to 4 minutes more.

Stir the stock into the pot, along with the mushrooms and their soaking
liquid, the vinegar, tamari, and chili paste. Bring the soup to a simmer.

Stir the arrowroot into 3 tablespoons of water. Whisk it into the soup and
add the salt.

If using eggs, pour them into the soup, and stir briskly for 2 to 3
minutes. Stir in the sesame oil.

Ladle the soup into bowls, and garnish with scallions.

Makes 6 to 8 servings

Ginny Callan, Beyond The Moon Cookbook, more vegetarian recipes from the
author of Horn of the Moon cookbook Adapted for Mastercook software by
Brenda Adams adamsfmle@sprintmail.com
Recipe By : Ginny Callan, Beyond The Moon Cookbook

Posted to MCRecipe Digest V1 #259

Date: Fri, 25 Oct 1996 23:38:25 0700

From: Brenda Adams adamsfmle@sprintmail.com