International Recipes
Hot and Sour Soup (Chinese)
Yield: 6 to 8 servings
Ingredients
- 6 cups fresh or canned chicken stock
- 1/2 cup thinly sliced bok choy or Napa cabbage
- 1 cup thinly sliced shiitake, cloud ear, or other mushrooms
- 3 scallions (green onions, spring onions), green and white parts, thinly sliced
- 2 tablespoons soy sauce, or to taste
- 2 tablespoons finely chopped ginger root
- 2 tablespoons cornstarch
- 2 tablespoons water
- 6 to 8 ounces firm tofu, cut into thin strips
- 3/4 cup white vinegar, or to taste
- 2 teaspoons freshly-ground black pepper, or to taste
- 2 eggs, lightly beaten, or equivalent amount egg substitute
- 1 teaspoon toasted sesame oil
Instructions
- Bring the broth to a boil in a large saucepan and add the bok choy or cabbage, mushrooms, scallions, soy sauce, and ginger root.
- Combine the cornstarch and water in a small bowl and stir into the broth when it returns to the boil. Boil for 3 minutes.
- Add the tofu, vinegar, and pepper. Taste and adjust seasoning. Reduce the heat to a simmer and slowly drizzle the beaten eggs into the soup, stirring gently.
- Remove from the heat, add the sesame oil, and serve immediately.