Hot and Sour Soup
List of Ingredients
I believe the original recipe came from Madame Wu's Chinese Cooking, but I've added a bit here and there and borrowed from a few other recipes. This is the one we've settled on.
2 cans or 1 quart homemade chicken broth
1 can water (if using canned)
1 cup cooked chicken (or 1 small can)
1 cup Chinese black mushrooms
1 can bamboo shoots, cut into strips
1 package tofu, cut into strips
2 T. rice wine vinegar
3 T. soy sauce or tamari sauce
1/4 t. salt
1 T. cornstarch
1 1/2 t. Chinese chili sauce or hot sauce (or more)
2 eggs, slightly beaten
1/4 t. sesame oil
1/4 t. pepper
Recipe
Presoak black mushrooms, barely covered with warm water, for 20 minutes. Drain. Slice into strips, discarding the tough stems. Set aside.
Bring broth (and water) to boil. Add chicken. Boil covered for 5 minutes. Add mushrooms, bamboo shoots, and tofu. Cook covered over fairly high heat for 10 minutes.
In small bowl, mix the next five ingredients (vinegar to chili sauce). Add to broth and cook for 3 minutes.
Mix together the eggs, sesame oil and pepper. Drizzle into boiling broth. Serve immediately.
Note: I'd been making this for years when Dick was put on a heart-healthy diet. One afternoon he found me searching through a recipe book on tofu. Highly indignant he made a reference to the nasal output of a rhinocerous and swore he'd not eat it. When I pointed out that he'd been eating tofu in this soup for such a long time, he immediately changed his mind. It's fine fare, now. Wonder what he thought that was?
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