Recipe: Hot and Sour Soup
SoupsHOT AND SOUR SOUP
6 dried Chinese mushrooms (shiitake are fine)
4 cups chicken stock
1/3 cup chopped bamboo shoots
4 ounces pork tenderloin or chicken breast (about 1 chicken-breast half), cut into thin strips
1 cup diced firm tofu
3 to 4 tablespoons cider vinegar (use smaller amount first)
3 tablespoons soy sauce
1 teaspoon toasted Asian sesame oil
1 teaspoon chili garlic sauce
Salt and freshly ground black pepper
2 tablespoons cornstarch mixed with 3 tablespoons water
1 large egg, beaten
2 green onions, thinly sliced, for garnish
Soak mushrooms in 1/3 cup boiling water 15 minutes.
With slotted spoon, lift mushrooms from liquid; set aside. Strain liquid though coffee filter-lined strainer to remove the grit; set aside. Discard tough stems from mushrooms; squeeze mushrooms dry. Cut into thin slices.
Pour mushroom liquid and chicken stock into large soup pot over medium-high heat. Add mushrooms, bamboo shoots and meat. Bring to a simmer; add tofu, vinegar, soy sauce, sesame oil and chili sauce. Taste the soup and adjust seasonings to taste.
Stir cornstarch mixture and add to simmering soup. Cook and stir 2 minutes to thicken soup. Drizzle in the egg while the soup is simmering gently; do not boil.
Serve hot, garnished with green onions.
Makes 4 generous servings
Adapted from source: The Take-Out Menu Cookbook by Carla Snyder and Meredith Deeds
6 dried Chinese mushrooms (shiitake are fine)
4 cups chicken stock
1/3 cup chopped bamboo shoots
4 ounces pork tenderloin or chicken breast (about 1 chicken-breast half), cut into thin strips
1 cup diced firm tofu
3 to 4 tablespoons cider vinegar (use smaller amount first)
3 tablespoons soy sauce
1 teaspoon toasted Asian sesame oil
1 teaspoon chili garlic sauce
Salt and freshly ground black pepper
2 tablespoons cornstarch mixed with 3 tablespoons water
1 large egg, beaten
2 green onions, thinly sliced, for garnish
Soak mushrooms in 1/3 cup boiling water 15 minutes.
With slotted spoon, lift mushrooms from liquid; set aside. Strain liquid though coffee filter-lined strainer to remove the grit; set aside. Discard tough stems from mushrooms; squeeze mushrooms dry. Cut into thin slices.
Pour mushroom liquid and chicken stock into large soup pot over medium-high heat. Add mushrooms, bamboo shoots and meat. Bring to a simmer; add tofu, vinegar, soy sauce, sesame oil and chili sauce. Taste the soup and adjust seasonings to taste.
Stir cornstarch mixture and add to simmering soup. Cook and stir 2 minutes to thicken soup. Drizzle in the egg while the soup is simmering gently; do not boil.
Serve hot, garnished with green onions.
Makes 4 generous servings
Adapted from source: The Take-Out Menu Cookbook by Carla Snyder and Meredith Deeds
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