I’ve always loved Chinese Hot and Sour Soup. In fact, it’s usually one of the foods I send Husband out to get for me when I feel like I’m coming down with a cold. Now that I have this recipe, though, I can make it myself in just a few minutes.
I followed the recipe as written except for substituting regular mushrooms for the shiitakes. I also took the recipe’s suggestion of adding sesame oil to the soup. Yumm! A steaming bowl of hot and sour soup ready in no time!
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Hot and Sour Soup
-recipe from Martha Stewart Living
In this Chinese soup recipe, an egg is stirred in at the end to form tiny ribbons. For more flavor, add a teaspoon of toasted sesame oil just before serving. Serves 4.
Note: Be sure to drain the tofu thoroughly before adding it to the soup so it will soak up the flavor of the broth.
2 cans (14.5 ounces each) reduced-sodium chicken broth
2 tablespoons soy sauce
1/4 to 1/2 teaspoon crushed red pepper
8 ounces fresh shiitake mushrooms (about 4 cups), stemmed, caps thinly sliced
3 to 4 tablespoons rice vinegar
2 tablespoons cornstarch
1 large egg, lightly beaten
1/2 package (7 ounces) soft or firm tofu, cut into 1/4-inch cubes, drained
2 tablespoons finely grated fresh ginger
3 scallions, thinly sliced
In a large (5-quart) pot, combine broth, soy sauce, crushed red pepper, and 2 cups water. Bring to a boil over medium heat. Add mushrooms; reduce heat, and simmer until tender, about 10 minutes.
In a small bowl, whisk together 3 tablespoons vinegar and cornstarch. Add to pot; simmer, stirring, until soup is thickened, about 1 minute.
Add egg through a slotted spoon, and stir to form ribbons. Stir in tofu. Remove from heat; let stand, covered, 1 minute. Put ginger in a small sieve, and squeeze to release juice into soup (discard solids). Taste; add remaining tablespoon vinegar, if desired. Serve sprinkled with scallions.