Hot and Sour Soup
This soup isn't thickened with cornstarch, so it's rather thin. It is really tasty!
List of Ingredients
- 2 13-3/4 ounce cans low-salt chicken broth
- Three thin slices of fresh ginger root
- 2 Tbsp. DARK soy sauce
- 1/4 cup of rice wine vinegar
- 1/2 teaspoon hot chili oil (you may use less for a less fiery flavor, or more if you like it hot)
- 1/2 teaspoon dark sesame oil
- 1/2 tsp. sugar
- 1/2 tsp. white pepper (you may use less for a less fiery flavor, or more if you like it hot)
- 1/2 cup of julienned bamboo shoots
- 1/2 cup of firm tofu diced into small squares
- 1 egg, lightly beaten
- 1 or 2 stalks of fresh scallion, including greens, sliced diagonally (optional-garnish)
- 1/4 cup fresh cilantro (Chinese parsley), gently chopped (optional-garnish)
Instructions
- Bring the chicken stock and the fresh ginger root to a slow boil for two or three minutes. Remove the ginger slices and discard. Turn the heat down slightly.
- Add the rest of the liquid ingredients, the sugar, and the white pepper. NOTE: Don't inhale as you add the white pepper! Stir gently. Add the bamboo shoots and the tofu. Stir gently.
- Bring the soup to a slow boil again and quickly add in the lightly beaten egg while stirring. Remove the pot from the heat immediately and continue to stir to break up the egg pieces.
- Place the soup in bowls and garnish with scallion and cilantro.
Final Comments
Serves four as an appetizer, or two as a meal.
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