cups soup stock
hot pepper flakes
about 200 g firm tofu (regular or silken), cut into
small, long slices or small cubes
1/2 cup mushrooms, sliced
1/4 cup carrots, in matchsticks or julienned
2 tablespoons soy sauce
1 teaspoon sugar
pinch salt
pinch pepper
2 tablespoons vinegar
1 teaspoon cornstarch, dissolved in some water
1 teaspoon hot sesame oil (optional) |
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Boil the hot pepper flakes, tofu, mushrooms,
and carrots in the soup stock for ten to fifteen
minutes. Stir in the soy sauce, sugar, salt, pepper,
and vinegar.
Add the dissolved cornstarch to the soup. Remove
the soup from the heat as soon as it has thickened.
Gently stir in the hot sesame oil (or add to individual
bowls, per taste).
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