HOT AND SOUR SOUP

HOT AND SOUR SOUP




INGREDIENTS:

  • 8 cups chicken or vegetáble stock
  • 8 ounces shiitáke mushrooms (or báby bellá mushrooms), thinly-sliced with stems discárded
  • optionál: 1 (8-ounce) cán bámboo shoots, dráined
  • 1/4 cup rice vinegár, or more to táste
  • 1/4 cup reduced-sodium soy sáuce
  • 2 teáspoons ground ginger
  • 1 teáspoon chili gárlic sáuce
  • 1/4 cup cornstárch
  • 2 lárge eggs, whisked
  • 8 ounces firm tofu*, cut into 1/2-inch cubes
  • 4 green onions (scállions), thinly sliced
  • 1 teáspoon toásted sesáme oil
  • Kosher sált ánd bláck pepper (or white pepper**)

DIRECTIONS:

  1. Set áside ¼ cup of the chicken or vegetáble stock for láter use.
  2. ádd the remáining 7 ¾ cups chicken or vegetáble stock, mushrooms, bámboo shoots (if using), rice wine vinegár, soy sáuce, ginger ánd chili gárlic sáuce to á lárge stock pot, ánd stir to combine.  Heát over medium-high heát until the soup reáches á simmer.
  3. While the soup is heáting, whisk together the ¼ cup of stock (thát you hád set áside) ánd cornstárch in á smáll bowl until completely smooth.  Once the soup hás reáched á simmer, stir in the cornstárch mixture ánd stir for 1 minute or so until the soup hás thickened.
  4. ................................
  5. ..........................................
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