I had some hot and sour soup from a Chinese restaurant this week and it left me craving more, so I decided to make a version of my own. I'm thinking of working on this recipe for the cookbook, but I won't use the Ramen mix to start it.
I used:
1 package pork flavored Ramen
1 can chicken broth
1 can water
1/3 package dried mushrooms, soaked in boiling water, plus the broth
1/2 package extra firm tofu, cut into cubes
about 1/3 can bamboo shoots
1/2 teaspoon hot chili flake
1.5 teaspoons grated ginger
3 cloves garlic, minced
2 tablespoons rice vinegar
Cook the garlic and basically throw everything else into the pot except the tofu and the vinegar. Let it simmer for about 3 minutes, throw in the tofu and wait until 3 minutes. Stir in the vinegar and serve piping hot.
It's garnished with chopped green onion, cilantro, and a drizzle of toasted sesame oil.
5 comments:
Mmmmmmmm... nommy sounding & looking! =D
Thank You :) I thought you would like it since I know you are working your cookbook. You may post it to your blog if you wish.
Ohhhhh, this sounds amazing! I have always wanted to experiment with the Asian ingredients I spy when I pick up coconut milk. I think I'll stick with the Ramen noodles though, as I always have those on hand. Thanks!
Thanks for all your wonderful recipes and for all the love in your comments!
Blessings
I made this recipe the other day and it was really delicious. Only, the next time I'm going to add less ginger because 1,5 spoon was too much for me! Just a metter of taste.
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