400g (14 oz) mixed mushrooms (e.g. fresh shitake, shimeji enoki, oyster)*
½ cup julienned carrot
6 cups vegetable stock
¼ cup soy sauce
2 tsp dark soy sauce
¼ cup white vinegar
2 tbsp corn flour (cornstarch), mixed with 2 tbsp water
100g (3.5 oz) medium-firm tofu, cut into cubes
sea salt
½ tsp sesame oil
1 tsp ground white pepper
12 frozen dumplings
finely sliced spring onions (scallions), to serve
food glorious food
nothing not to like for me and mine
Perfect balance
I was very surprised at the flavour from this quick, non-classic recipe. I quartered the recipe for one decent serving. Used 2 mugs of light beef broth, added leftover chicken instead of tofu & some beansprouts & a chilli.
Hot and sour soup
This soup is Great. It has the perfect blend of ingredients!!!