Hot And Sour Soup
Description
This Chinese inspired soup is easy to make and filling. It's so much better than take out, you will wonder why you never made it before.
Ingredients
2 t. brown sugar
1 T. chili sauce or Sriracha
2 T. red wine vinegar
2 T. soy sauce
1 T. balsamic vinegar
1/2 in. piece of ginger, grated, about 2 t.
2-3 cloves garlic, minced
1 c. firm tofu, pressed until drained and chopped into strips
1 c. Shitake mushrooms, thinly sliced
1 c. cooked chicken, shredded (left over or rotisserie are great)
8 oz. can bamboo shoots, drained and finely chopped
6 c. chicken or vegetable broth/stock
2 T. cornstarch
4 T. cold water
2 eggs, lightly beaten
Garnish:
2 t. toasted sesame seed oil
white pepper, to taste (freshly ground, if possible)
4 green onions, finely chopped
Directions
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Wash/rinse green onions; chop finely. Grate ginger. Mince garlic. Slice tofu into strips. Wipe off mushrooms; slice thinly. Shred chicken.
Heat stock/broth over medium-high; add cooked chicken, mushrooms, bamboo shoots, tofu, garlic, ginger, vinegars, chili sauce, soy sauce and sugar to a boil in a large sauce pan over medium-high heat; reduce heat; simmer 5 minutes.
In a small bowl, whisk cornstarch into the cold water to make a slurry. When mixture is smooth, gradually stir it into soup. Cook 4-7 minutes, or until soup is thickened.
Pour the lightly beaten eggs in a thin stream while stirring soup; cook 25 seconds.
Garnish:
In a small bowl, mix sesame oil, white pepper and green onions.
Ladle soup into individual soup bowls; garnish with sesame/green onion mix. Serve hot.
4 servings.