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Hot and Sour Soup |
Ingredients:
- 8 cups chicken or vegetable stock
- 8 ounces shiitake mushrooms (or baby bella mushrooms), thinly-sliced with stems discarded
- optional: 1 (8-ounce) can bamboo shoots, drained
- 1/4 cup rice vinegar, or more to taste
- 1/4 cup reduced-sodium soy sauce
- 2 teaspoons ground ginger
- 1 teaspoon chili garlic sauce
- 1/4 cup cornstarch
- 2 large eggs, whisked
- 8 ounces firm tofu*, cut into 1/2-inch cubes
- 4 green onions (scallions), thinly sliced
- 1 teaspoon toasted sesame oil
- Kosher salt and black pepper (or white pepper**)
Directions:
- Set aside ¼ cup of the chicken or vegetable stock for later use.
- Add the remaining seven ¾ cups chicken or vegetable stock, mushrooms, bamboo shoots (if using), rice acetum, soy sauce, ginger and chili aioli sauce to an outsized stock pot, and stir to mix. Heat over medium-high heat till the soup reaches a simmer.
- whereas the soup is heating, whisk along the ¼ cup of stock (that you had set aside) and amylum in an exceedingly tiny bowl till utterly swish. Once the soup has reached a simmer, stir within the amylum mixture and stir for one minute close to till the soup has thickened.
- Continue stirring the soup in an exceedingly circular motion, then drizzle within the eggs in an exceedingly skinny stream (while still stirring the soup) to make egg ribbons. Stir within the curd, 1/2 the inexperienced onions, and vegetable oil. Then season the soup with salt and black pepper (or white pepper) to style. If you’d sort of a a lot of “sour” soup, be happy to feature in another tablespoon or 2 of rice acetum furthermore. Or if you’d sort of a spicier soup, add in additional chili aioli sauce.
- Serve at once, fancy with the additional inexperienced onions.
- Enjoy...
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