Hot & Sour Soup
Hot & Sour Soup (Chinese)
6 cups fresh or canned chicken stock
1/2 cup thinly sliced bok choy or Napa cabbage
1 cup thinly sliced shitake, cloud ear,
or other mushrooms
3 scallions (green onions, spring onions), green
& white parts, thinly sliced
2 Tbspsoy sauce, or to taste
2 Tbspfinely chopped ginger root
2 Tbspcornstarch
2 Tbspwater
6 to 8 ounces firm tofu, cut into thin strips
3/4 cup white vinegar, or to taste
2 tpss freshly-ground black pepper, or to taste
2 eggs, lightly beaten, or equivalent amount
egg substitute
1 tps toasted sesame oil
Bring the broth to a boil in a large saucepan & add the bok choy or cabbage, mushrooms, scallions, soy sauce, & ginger root
Combine the cornstarch & water in a small bowl & stir into the broth when it returns to the boil
Boil for 3 min
Add the tofu, vinegar, & pepper
Taste & adjust seasoning
Reduce the heat to a simmer & slowly drizzle the beaten eggs into the soup, stirring gently
Remove from the heat, add the sesame oil, & serve immediately
Serves 6 to 8
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