Hot and Sour soup
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"Soup"
Serves 6 | Prep Time 25 PT25M | Cook Time PT25M | SoupWhy I Love This Recipe
It is a really great soup
Ingredients You'll Need
3 dried wood ear mushrooms (or 1 large
fresh if available)
1/3 cup rice vinegar
4 Tbsp soy sauce
2 tsp chili garlic sauce (available in the
Asian food aisle)
1 tsp sesame oil
1 tsp sugar
1/2 tsp white pepper
6 cups chicken broth
1/2 pound medium-firm tofu, drained and
cubed
1 can (8 oz) bamboo shoots packed in
water, drained and julienned
1/2 cup corn starch mixed with ¾ cup water
2 eggs, lightly beaten
1 stalk green onion, chopped (optional)
Directions
If using dried wood ear mushrooms, soak them in warm water for 15 minutes or until softened. Cut the mushrooms up into thin, short strips. In a small bowl, whisk together the rice vinegar, soy sauce, chili garlic sauce, sesame oil, sugar and white pepper; set aside. Bring the broth to a boil in a large pot. Add wood ear mushrooms, vinegar and seasoning mixture, tofu, and bamboo shoots. Stir corn starch and water mixture until smooth and add it to soup, stirring gently. Return the soup to a boil, allowing the soup to thicken. Turn the heat down to medium low and let the soup cool until just barely simmering. Pour the beaten egg into the pot while gently stirring in one direction to get long strands of egg. Remove immediately from the heat and serve. If desired, garnish with chopped green onion.
Pairs Well With
bread
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