| Rezept: |
Rezept drucken
|
ins Rezeptbuch legen
|
als email versenden
|
MealMaster - Ansicht
|
Rezept als PDF
|
Rezept benoten
|
Anmerkung schreiben
|
|
|
ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 4 Tasse | Canned low-salt chicken broth |
| 1 1/2 x ca. 30 g | Dried shiitake mushrooms |
| 5 Esslöffel | rice vinegar |
| 2 Esslöffel | cornstarch |
| 1 1/2 Esslöffel | Sesame Oil oriental |
| 3 Esslöffel | ginger peeled, fresh, minced |
| 1 Packung | (10.5-oz) extra-fine or firm tofu; cut into 1/4-inch dice |
| 1 x ca. 30 g | Bean thread noodles or angel hair pasta; broken in half |
| 1 Esslöffel | soy sauce |
| 1/2 Teelöffel | Dried crushed red pepper |
| 1 Prise | sugar |
|
Combine broth and mushrooms in bowl. Let stand until mushrooms soften, about 20 minutes. Remove mushroom from broth and squeeze dry over bowl with broth; reserve broth. Discard mushroom stems; thinly slice caps. Combine vinegar and cornstarch in small bowl; stir to blend.
Heat oil in large saucepan over high heat. Add ginger; sauté 30 seconds. Pour in reserved broth, leaving behind any sediment. Bring to boil. Add tofu, noodles, soy sauce, red pepper, sugar and mushrooms. Reduce heat to medium-low, cover and simmer 5 minutes. Add cornstarch mixture; stir until slightly thickened, about 1 minute.
4 Servings
|
|
Anmerkungen zum Rezept:
|
