RCI-MT.006.0135.001
Hot and Sour Soup
Soup is a popular soup served at Chinese restaurants in the United States. This version tastes exa
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyadvanced
Ingredients
- of chicken stock or broth (or 4 cups water and 4 chicken bouillon cubes)6 cups
- soy sauce4 1/2 tablespoons
- cooked shredded chicken or pork1/3 cup
- mushrooms3/4 cupdiced
- garlic chili sauce3/4 tablespoon
- fresh ground black pepper1/3 teaspoon
- white vinegar1/3 cup
- canned bamboo shoots1/2 cupjulienned
- block of tofu4 1/2 ozcut into 1/4 inch dice
- cornstarch and 2 tablespoons cold water3 tablespoons
- egg1 1/2 unitbeaten
- green onion stalks3 unitdiced (including tops)
- toasted sesame oil3/4 teaspoon
Method
1
Bring chicken broth to a simmer in a 2-quart saucepan.
2
Add soy sauce, shredded meat, mushrooms and garlic chili sauce.
3
Simmer for five minutes.
4
Add black pepper, white vinegar, bamboo shoots, tofu.
5
Simmer for five minutes.
6
Combine two tablespoons of cornstarch with two tablespoons of cold water in a cup. Stir until mixture is smooth. Add cornstarch mixture to soup and stir well.
7
Simmer for five minutes until soup is thickened.
8
Beat egg in a cup until yolk and white are combined. Pour beaten egg slowly, in a fine stream into soup. Stir soup several times.
9
Wait 30 seconds.
10
Add green onions and sesame oil to soup. Stir well. Remove from heat.
11
Serve hot.