Recipe for cooking hot and sour soup
Recipes from China :: Chinese Soups and Stews
6 c. fresh or canned chicken stock
1/2 c. thinly sliced bok choy or Napa cabbage
1 c. thinly sliced shitake, cloud ear,
or other mushrooms
3 scallions (green onions, spring onions), green
and white parts, thinly sliced
2 Tbsp. soy sauce, or to taste
2 Tbsp. finely chopped ginger root
2 Tbsp. cornstarch
2 Tbsp. water
6 to 8 oz. firm tofu, cut into thin strips
3/4 c. white vinegar, or to taste
2 tsp. freshly-ground black pepper, or to taste
2 eggs, lightly beaten, or equivalent amount
egg substitute
1 tsp. toasted sesame oil
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 mins.
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.
Serves 6 to 8.
