Hot and Sour Soup with Swiss Chard

From Madison Area CSA Coalition

This recipe is adapted from Great Greens by Georgeanne Brennan.

Serves 6

Ingredients:

  • 6 cups chicken broth
  • 2-3 teaspoon sesame oil
  • 2 oz dried mushrooms soaked in water until plump and cut into strips (strain the liquid and use it for some of the broth)
  • ½ teaspoon hot chile oil
  • 5-6 oz. baked tofu in 1/2 in. cubes
  • 4-5 teaspoon water mixed with
  • ¼ lb chard leaves cut into strips
  • 2-3 tablespoon corn starch
  • 3-4 tablespoon soy sauce
  • 1 egg beaten
  • 3 tablespoon rice wine vinegar
  • ¼ cup chopped cilantro
  • Lots of freshly ground black pepper
  • 3-4 slender green onions chopped

Directions:

  1. Bring broth to boil in saucepan. Add mushrooms and simmer 5 minutes.
  2. Add chard, simmer 1 minute.
  3. Add soy, vinegar, sesame oil, chile oil, and tofu. Stir and heat through.
  4. Stir in cornstarch mixture. Add egg, stirring until cooked, 1 minute.
  5. Served topped with cilantro and green onions.
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