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:
- Set áside ¼ cup of the chicken or vegetáble stock for láter use.
- 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.
- 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.
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