Hot & Sour Soup
This Hot & Sour Soup is so delicious! The flavors blend beautifully together; you’d swear you’re at a Chinese restaurant or ordered take-out.
Ingredients
- 12 cups low-sodium chicken broth
- 1/4 cup low-sodium soy sauce
- 1 tbsp. fresh ginger, minced
- 1/2 tbsp. dried red chili pepper (substitute red pepper flakes)
- 1/2 tbsp. Chinese brown sugar (substitute granulated sugar), grated
- 1/2 tsp. freshly ground black pepper, or to taste (I always use mixed peppercorns)
- 1 large (about 12 oz.) chicken breast
- 6 ounces shiitake mushrooms, sliced
- 6 ounces oyster mushrooms, chopped
- 1 can (8 oz.) bamboo shoots, drained and thinly sliced
- 2 large green onions, white & green parts separated and finely sliced
- 1/3 cup rice vinegar
- 1/3 cup seasoned rice vinegar
- 1/2 tbsp. sesame oil tips & tricks
- 1 cup (8 oz.) firm tofu, cubed
- 1/4 cup cornstarch (mixed in 1 cup cold water)
- 3 large free-run eggs, beaten
Directions
- In a Dutch oven over medium-high heat, add chicken broth, soy sauce, ginger, dried red chili pepper, Chinese brown sugar, and freshly ground black pepper. Stir and when it starts simmering vigorously, add chicken breast, cover and cook for 15 minutes.
- When cooked, remove the meat from the pot and shredded it before returning it back to the Dutch oven.
- Add the mushrooms, bamboo shoots, the white parts of green onions, rice vinegar, seasoned rice vinegar, and sesame oil. Stir until the ingredients are well combined and bring the mixture back to a simmer; cook for 10 minutes.
- Five minutes through cooking,add tofu, stir again and let it simmer for the remaining time.
- Add the cornstarch mixture and stir very well.
- In a thin stream, slowly pour the beaten eggs in while whisking continuously to achieve beautiful thin strands of cooked eggs, floating on the surface; taste and adjust if necessary.
- Spoon the soup into warm bowls and sprinkle on the green parts of the green