Hot And Sour Soup Recipe | Asian Recipes
How to prepare "hot and sour soup"
hot and sour soup (chinese)
6 cups fresh or canned chicken stock
1/2 cup thinly sliced bok choy or napa cabbage
1 cup thinly sliced shitake, cloud ear,
or other mushrooms
3 scallions (green onions, spring onions), green
and white parts, thinly sliced
2 tablespoons soy sauce, or to taste
2 tablespoons finely chopped ginger root
2 tablespoons cornstarch
2 tablespoons water
6 to 8 ounces firm tofu, cut into thin strips
3/4 cup white vinegar, or to taste
2 teaspoons freshly-ground black pepper, or to taste
2 eggs, lightly beaten, or equivalent amount
egg substitute
1 teaspoon toasted sesame oil
bring the broth to a boil in a large saucepan and add the bok choy or cabbage, mushrooms, scallions, soy sauce, and ginger root.
combine the cornstarch and water in a small bowl and stir into the broth when it returns to the boil. boil for 3 minutes.
add the tofu, vinegar, and pepper. taste and adjust seasoning. reduce the heat to a simmer and slowly drizzle the beaten eggs into the soup, stirring gently. remove from the heat, add the sesame oil, and serve immediately.
serves 6 to 8.
