Hot and Sour Soup Print Email

1 package mushrooms, sliced
1 to 2 teaspoons ginger, minced
1 cup chopped cooked meat (pork, chicken, beef)
6 to 8 cups chicken stock
1 teaspoon sugar
2 tablespoons soy sauce
2 tablespoons rice vinegar
1 teaspoon sesame oil
Sriracha, to taste
1 teaspoon black pepper
2 eggs
1 can bamboo shoots, drained
1 package tofu (I prefer soft tofu but use whichever type you prefer), cut into squares
2 scallions, finely chopped

In a medium pot, sauté mushrooms and ginger until mushrooms are translucent. Add meat. Cook for a minute or two for flavors to merge. Add chicken stock, scraping up any meat or mushrooms that stuck to the pan. Add salt and pepper, to taste.

In small bowl, combine sugar, soy sauce, rice vinegar, sesame oil, Sriracha and black pepper. Add to soup. Taste, adjusting the heat and sourness of the soup with additional Sriracha or rice vinegar, as needed.

Bring soup to boil. In a measuring cup, whisk the eggs together. Slowly pour in the beaten egg in a tiny stream, stirring the soup to break up the stream of eggs (just like you would for egg drop soup).

Reduce heat to simmer. Add bamboo shoots and tofu. Simmer for five minutes. Ladle in bowl and top with scallions.

- serves 4 - Andrea Lynn

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