Recipe: Hot and Sour Soup (Chicken Soup for the Soul Cookbook)

HOT AND SOUR SOUP

1 dozen dried mushrooms, approximately 1 1/2 inches in diameter
4 chicken breast halves, boned and skinned
1 (10 1/2 ounce) package tofu, drained
BOWL 1:
3 tablespoons white vinegar
3 tablespoons dry sake
1 tablespoon soy sauce
1/2 teaspoon to 1 tablespoon ground white pepper (depending on how hot you like your soup)
BOWL 2:
2 tablespoons cornstarch
1/4 cup dry sake
BOWL 3:
1 egg, lightly beaten
BOWL 4:
5 cups of a combination of good chicken broth and the mushroom soaking liquid
BOWL 5:
Thinly sliced scallions, for serving

Pop the dried mushrooms into 2 cups of hot water and allow them to soak for 20 minutes or so. Drain the liquid, reserving it to use a part of the broth. Cut away and discard the tough mushroom stems. Place the caps on a chopping board and cut into thin slices.

Slice chicken breasts in to 1/2 inch cubes. Slice the tofu into 1/4 inch slices, then turn it on its side and slice again. Turn the tofu around and make about 1 inch cuts. You will end up with several 1 inch strips of tofu.

Assemble the ingredients in bowls as listed above.

About 15 minutes before serving, bring chicken broth and mushroom soaking liquid to a boil in a wok or saucepan. Add the mushrooms and chicken, lower the heat to a simmer and cover for 10 minutes. Add the tofu and let it simmer for 3 more minutes. Add the vinegar/pepper mixture. Stir the cornstarch mixture and add, stirring all the while.

Now, get the whole soup moving clockwise with a spoon, and as it is moving, drizzle in the egg - instant egg drop soup. Scatter a handful of thinly sliced scallions over the top and it is ready to serve. Remember, what makes this Hot and Sour is the pepper and white vinegar, so adjust those two flavorings to your taste.

Makes about 8 servings
Source: Chicken Soup for the Soul Cookbook by Jack Canfield, Mark Victor Hansen, Diana von Welanetz Wentworth