22 November, 2020
Hot and Sour Soup
Posted in : Recipe, Soups on by : admin
Hot and Sour Soup
This is so good and is a favorite of David's.
Servings: 4
Ingredients
- 12 dried lily buds
- 1/2 ounce dried tree ear fungus (about 1/4 cup)
- 1 quart low-sodium chicken broth
- 2 tablespoons vinegar plus more for seasoning
- 2 tablespoons medium dark soy sauce
- 1/2 teaspoon kosher salt
- 2 tablespoons cornstarch
- 2 large eggs
- 1/2 cup bamboo shoots
- 1/2 cup shredded cooked chicken
- 3 1/2 ounces spiced thick dry tofu (about 1 cup)
- 1 1/2 teaspoons ground white pepper
- 1 tablespoon sesame oil
- chopped scallions for garnish (green onions)
Instructions
- In a small bowls, cover lily buds and tree fungus with boiling water and let stand for 20 minutes.
- In a saucepan, bring chicken broth to a boil. Add the vinegar, soy sauce and salt.
- In a small bowl, whisk 3 tablespoons of water with corn starch and add to boiling broth while stirring. Let the broth simmer and thicken.
- Beat eggs with a pinch of salt. Bring the soup to a full rolling boil. Using a circular motion, pour the eggs into the soup. Wait 5 seconds, then turn off the heat and stir the pot to distribute the eggs throughout the soup.
- Add the lily buds, tree ear fungus, bamboo shoots, chicken, tofu and white pepper. Simmer over medium heat for 2 minutes to allow flavors to develop. Season with soy sauce, vinegar, and salt to your taste.
- Serve the soup into 4 bowls. Sprinkle with scallions and enjoy.