---------- Recipe via Meal-Master (tm) v8.01
  
       Title: Hot and Sour Soup Ii
  Categories: Appetizers, Soups, Chinese, Tofu, Vegetarian
       Yield: 8 servings
  
       4 c  Boiling vegetable broth
       1 oz Dried shiitake mushrooms
       4 c  Water
     1/2 lb Chinese firm tofu
            Soy sauce
     1/4 c  Apple cider vinegar
       1 tb Soy sauce
     1/2 ts Black pepper
     1/2 c  Cold water
       2 tb Arrowroot
     1/2 ts Toasted sesame oil
            Slivered green onions
  
   Bring 4 cups of vegetable broth to a boil.  Turn off heat and add
   dried mushrooms.  Cover and allow to soak about 20 minutes.  Drain
   mushroom soaking water into a large pot and add 4 cups of water. Turn
   on heat to bring liquid to a boil.  As liquid is heating, cut stems
   off mushrooms and cut mushrooms into very thin slivers.
   
   Cut tofu into very thin matchstick slivers and pour a little soy
   sauce on top of them.  When liquid comes to a boil, reduce heat to
   medium, add slivered mushrooms and allow to  simmer about 10 minutes.
   Then add slivered tofu and simmer another 5 minutes.  Add next 3
   ingredients and, in a little cup, quickly dissolve arrowroot in the
   cold water. Add to ingredients in pot and stir constantly till the
   arrowroot thickens. (As the soup thickens, it will become clear
   again. It should take only 20 to 30 seconds after liquid comes to a
   boil for the arrowroot to thoroughly thicken.) Cover and turn off
   heat. Add sesame oil. The soup should be served immediately, topped
   with slivered green onions. Makes eight 1 cup servings.
   
   Kathy Hoshijo, “Kathy Cooks -- Vegetarian, Low Cholesterol”  Posted by
   Karen Mintzias
  
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