MUSHROOM HOT AND SOUR SOUP
Ingredients
16 ounces shitake mushrooms, sliced
2 cups chopped bok choy or cabbage
2 quarts mushroom or vegetable broth
2 Tablespoons soy sauce
2 Tablespoons grated fresh ginger
1 jalapeno pepper, seeds removed and thinly sliced
2-4 Tablespoons rice vinegar
1 teaspoon sesame oil
¼ cup thinly sliced scallions
8 ounces firm tofu, cut into ½ inch cubes
Preparation
In a soup pot, add mushrooms, broth, 2 Tablespoons vinegar, soy sauce, and ginger. Simmer 10 minutes. Add jalapeno, scallions, sesame oil, tofu, and bok choy. Simmer 10 more minutes. Taste and add more vinegar if you like a more “sour” soup. Garnish with additional scallions.
