Friday, March 16, 2007

Hot and Sour Soup

My mom is in town, so yesterday I tried this hot and sour soup recipe on her. Definitely a keeper. You might have to adjust the chili oil to suit your taste though. We like it spicy in my household.

Hot and Sour Soup
Serves 4

3 cups chicken broth

1/2 cup water

1 small can of sliced mushrooms

1/2 cup of bamboo shoots

3 slices fresh ginger root

2 cloves garlic, crushed

4 tsp. soy sauce

1 tsp. red pepper flakes

14 oz. extra frim tofu, cut into thin strips

1 T sesame oil

2 green onions, chopped

Handful of fresh cilantro, chopped

3 T rice wine vinegar

2 T cornstarch

1 egg, beaten

2 tsp. chili oil

In a suacepan, combine the chicken broth, water, mushrooms, bamboo shoots, ginger, garlic, soy sauce, and red pepper flakes. Bring to a boil, then reduce the heat to low, cover and simmer.

Place the tofu strips into a bowl and toss with the sesame oil to coat. In a separate bowl, stir together the cornstarch and vinegar, and set aside.

Increase the heat under the broth to medium-high, and return to a rolling boil. Add the tofu strips. Return to a boil, and then drizzle in the egg while stirring slowly to create long strands of egg. Stir in the vinegar and corstarch mixture. Simmer over medium heat, stirring occasionally, until broth has thickened slightly. Add chili oil. Serve garnised with green onions and cilantro.

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