Have a cold? Forget that plain old chicken soup! ***IMPORTANT TIP*** I suggest making this soup a day or two ahead to let the vegetables and tofu marinate! Then just heat and serve. Enjoy!
Hot and Sour Soup
- 6 cups chicken stock
- 1 ⁄4 lb julienned lean pork or 1⁄4 lb chicken
- 2 tablespoons garlic and red chile paste
- 2 tablespoons soy sauce
- 3 ⁄4 teaspoon ground pepper
- 4 eggs (, beaten)
- 5 tablespoons cornstarch
- 1 cup sliced shiitake mushroom
- 1 (15 ounce) canpeeled straw mushrooms
- 1 ⁄2 ounce dried black fungus ((soak in water for an hour before using))
- 1 (7 ounce) cansliced bamboo shoots
- 1 (7 ounce) can sliced water chestnuts
- 1 (15 ounce) can baby sweet corn cobs
- 1 ⁄2 lb soft tofu (, sliced into 1/4 inch cubes)
- 1 ⁄4 cup white vinegar
- 1 teaspoon sesame oil
- finely chopped scallion ((to garnish))
- Bring stock to a simmer, add soy sauce, pork, mushrooms& chile paste, simmer for 10 minutes.
- Add meat, pepper, vinegar, bamboo, baby corn, water chestnuts, fungus and tofu, simmer 10 min Mix cornstarch with 5 tbsp water and add.
- bring back to a simmer and pour the eggs in a very thin stream over the surface.
- Let stand for 10 seconds before gently stirring in the sesame oil.
- Serve with a garnish of chopped scallions.
