Recipe: Healthy Hot and Sour Soup

HEALTHY HOT AND SOUR SOUP

Try this sumptuous soup as a light lunch or dinner. This adapted, lighter version is made with chicken rather than pork meat as in the classic recipe.

1 whole chicken, about 3 pounds
12 cups water
1/2 cup rice wine or sake
8 slices fresh ginger, about the size of a quarter, smashed lightly with the flat side of a knife
8 scallions, ends trimmed, smashed lightly with the flat side of a knife
1 pound firm tofu, cut into slabs about 1- inch thick
6 dried Chinese black mushrooms, softened in hot water to cover for 20 minutes, stems removed and caps cut into thin julienne strips
1/4 cup dried wood ears, softened in hot water to cover for 20 minutes, drained, hard ends trimmed, and cut into thin julienne strips
2 cups leeks, edges and green end trimmed, rinsed, drained, and cut into thin julienne strips
2 1/2 tablespoons cornstarch
1/4 cup water
FOR THE SEASONINGS:
4 1/2 tablespoons Chinese black vinegar or Worcestershire sauce, or more to taste
3 tablespoons soy sauce
2 1/2 to 3 tablespoons minced fresh ginger, or to taste
3/4 teaspoon freshly ground pepper
1 teaspoon toasted sesame oil
1 teaspoon salt, or to taste
1 large egg white, lightly beaten with 2 tablespoons water

Cut the chicken through the bones into 10 to 12 pieces. In a large pot, place the chicken pieces, water, rice wine, ginger, scallions, and bring to a boil. Lower the heat so that the liquid is at a simmer and cook about 1 1/2 hours, skimming the surface to remove any impurities.

Wrap the tofu in paper towels, and place a heavy weight such as a skillet on top. Let stand for 30 minutes to press out the excess water, then cut into thin julienne strips about 3- inches long and 1/6-inch thick.

Remove the gingerroot and scallion from the broth and skim to remove any fat. Remove the chicken pieces with a slotted spoon, remove and discard the skin, and take out the bones. Using a knife or by hand, tear the chicken meat into thin julienne strips. Combine the cornstarch and water.

Strain the chicken broth into a large, heavy pot. Add the chicken shreds, tofu, black mushrooms, wood ears, and leeks to the chicken broth and heat until boiling. Boil for about 2 minutes, skimming the surface to remove any impurities.

Slowly add the cornstarch thickener, stirring constantly to prevent lumps, and cook until the broth has thickened.

Add the Seasonings and stir. Taste and add any additional seasonings.

Remove the soup from the heat and slowly add the beaten egg white, pouring it in a thin stream around the edge of the pot. Stir the soup several times in a circular motion so that the egg forms streamers.

Ladle the soup into a serving bowl, and serve immediately.

Servings: 6
Source: Spoonful of Ginger by Nina Simonds