dinner · chinese
Hot & Sour Soup with Tofu, Mushrooms & Egg Ribbons
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Instructions
1
Rinse the jasmine rice in a fine-mesh strainer, then combine it with cold water in a small saucepan over high heat.
2
While the rice water heats, slice the cremini mushrooms about 0.25 inch thick.
3
Once the rice boils, cover, reduce heat to low, and simmer 13 minutes, then pull it off the heat and keep covered.
4
Set a 5-quart Dutch oven over medium-high heat with the vegetable oil for 2 minutes until it shimmers.
5
Add the mushrooms in an even layer and cook 6 minutes, stirring every 2 minutes, until they release their liquid and brown at the edges.
6
While the mushrooms brown, mince the garlic, then peel and finely grate the ginger.
7
Stir in the garlic and ginger and cook 45 seconds until fragrant, taking care the garlic does not brown.
8
Pour in the water, soy sauce, sugar, half the white pepper, and the shredded carrots, then cover, raise the heat to high, and bring to a boil, about 7 minutes.
9
While the broth heats, drain the tofu and cut it into thin strips about 0.25 inch thick and 2 inches long.
10
Thinly slice the napa cabbage crosswise into ribbons.
11
Slide the tofu and cabbage into the boiling broth, reduce to medium, and simmer uncovered 4 minutes until the cabbage wilts and the tofu is heated through.
12
While the soup simmers, stir the cornstarch into the cold water in a liquid measuring cup until no lumps remain.
13
Beat the eggs in a small bowl with a fork until no streaks of white remain, then thinly slice the green onions.
14
Re-stir the slurry and pour it in while stirring, simmering 1 to 2 minutes until the broth turns glossy and coats a spoon.
15
Lower the heat to low, stir the soup in one slow circle, and drizzle in the eggs in a thin stream, then leave untouched 30 seconds until they set into silky ribbons.
16
Off the heat, gently stir in the rice vinegar, the remaining white pepper, and the sesame oil until the broth smells sharp and toasty.
17
Fluff the rice with a fork, ladle the soup into deep bowls, scatter with green onions, and serve the rice alongside.
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