- 4
Ingredients
- 1 teaspoon sesame oil
- 2 shallots, minced
- 1 inch fresh gingerroot, peeled and minced
- 2 cups mushroom broth (see recipe)
- 4 cups chicken broth
- 1 teaspoon soy sauce
- 1/4 teaspoon rice vinegar or white-wine vinegar
- 1/4 teaspoon chili-pepper sauce or Chinese chili-pepper paste
- 4 cups cooked cellophane noodles or angle-hair pasta
- 2 cakes tofu
- 1 bunch coriander, minced
- 8 scallions, minced
Preparation
Step 1
Warm the sesame oil in a soup pot over medium heat, add the shallots and gingerroot and saute until golden, about 3 minutes. Add the two broths, soy sauce, vinegar and chili-pepper sauce and simmer for 10 minutes.
Cook the noodles until tender, drain, cool under running water and add to the broth. Cut the tofu cakes into 1/2-inch squares and add, along with the coriander. Simmer for 1 minute, ladle into large soup bowls and serve, garnished with minced scallions.
Mushroom Broth
Stems from 6 pounds of mushrooms
1 small white onion
1 teaspoon soy sauce
4 black peppercorns
1/2 teaspoon dried thyme
1 bay leaf
Place all the ingredients in a soup pot. Cover with half a gallon of cold water, place over low heat and simmer for 2 hours, until the liquid has reduced by half. Strain, cool and refrigerate.
YIELD One quart