HOT AND SOUR SOUP WITH SHRIMP AND TOFU

HOT AND SOUR SOUP WITH SHRIMP AND TOFU image

Yield 10 cups

Number Of Ingredients 14

8 cups chicken broth
2 Tbl EACH: light brown sugar, minced fresh ginger, low sodium soy sauce
1 Tbl EACH: minced garlic and Siracha sauce
4 cups shredded Napa cabbage
2 cups Shitake mushrooms
1 cup small diced extra-firm Tofu
1/2 cup minced red bell pepper
1 can sliced bamboo shoots, drained
1/2 cup rice vinegar
2 Tbl. fresh lime juice
1 Tbl. cornstarch
12 oz large shrimp, peeled, deveined, and sliced in half lengthwise
1/2 cup bias-sliced scallions
2 serrano chilies, thinly sliced

Steps:

Combine broth, sugar, ginger, soy sauce, garlic and Siracha in a large pot. Bring to a boil, then reduce to a simmer Add cabbage, shrooms, tofu, bell peopper, and bamboo shoots. Simmer 5 minutes. Whisk together vinegar, lime juice, and cornstarch in a small bowl for the slurry to thicken the soup. Return soup to a boil and stir in the slurry. Boil until slightly thickened, 1-2 min. Stir in shrimp and cook until opaque, about 3 min. Serve soup with Cilantro Noodles (if desired). Garnish soup with scallions and serrano slices.