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Hot and Sour Soup

Source of Recipe

Williams Sonoma


List of Ingredients

1 oz. dried Chinese black mushrooms or dried shitaake mushrooms
2 T +1 t white wine vinegar
1 T +1 t soy sauce
1/2 t Asian sesame oil
1 1/4 t Asian chili oil
Freshly ground pepper
5 C chicken stock
1/2 C canned thinly sliced bamboo shoots, rinsed & drained
1 skinless, boneless chicken whole breast (about 1/2#) cut crosswise into thin bite sized slices
1/4# firm tofu cut into 1/2" cubes
2 T cornstarch
1/4 C water
1 egg - well beaten




Recipe

Soak the dried mushrooms in 3C boiling water for 30 mins. Drain and slice thinly. Set aside

In a small bowl stir together vinegar, soy sauce, sesame & chili oils, and 1/2 t pepper. Set aside.

In a saucepan over med-high heat bring the stock to simmer. Add the mushrooms and bamboo shoots and cook for about 3 mins.

Reduce the heat to med and add chicken slices and tofu. Cook until chicken is just opaque and tofu is heated through, about 2 mins. Add the reserved vinegar, soy mixture and bring to boil.

In a small bowl combine cornstarch and water and stir until cornstarch is dissolved. Add to the soup and stir until the soup thickens.

Remove from the heat. Add beaten egg whisking with a fork until shreds of cooked egg form. Taste and adjust the seasoning with vineger, soy adn pepper.