1 package of dried shitake mushrooms (you'll find in any Grocery Store Asian Food Aisle)
1 Bear Creek Hot & Sour Soup Mix
1 package of firm Tofu
sliced scallions (opt.)
- Put shitake mushrooms in large bowl; add hot water over the top and cover with plastic wrap to catch steam-this will reconstitute the mushrooms. Leave covered until soft (about 20 minutes). Drain; cut off and discard coarse stems. Cut caps into thin strips; set aside.
- Rinse tofu and pat dry with paper towel or clean cloth; cut into bite size cubes; set aside.
- Pour 8 cups of hot tap water in large soup pot on a cold stove top. IMPORTANT!-The Bear Creek recipe instructions say to add the soup mix to boiling water-Do not do this-it boils/explodes over stove as soon as the soup mix hits the water!! Add and whisk in the Bear Creek Soup Mix to the pot of water.
- Add the sliced shitake mushrooms to the soup mix, then turn on stove top to high, watch the soup until it comes to a boil, then reduce heat and simmer for 15 minutes.
- Add the tofu; bring to a boil again then reduce to a low simmer for 5 minutes.
- (Opt. 2) I don't do this option because my family doesn't like the look of cooked egg in soup. But if you don't mind, you can add more protein to your soup with 2 eggs. Crack 2 eggs and whisk in a bowl, stir the cooked soup in a clock-wise motion and pour whisked eggs in slowly, then stir to break up cooked egg.
- Ladle soup into bowls and garnish with sliced scallions.