Chinese Hot & Sour Soup

Recipe Ingredients

6 cups	1422ml	Chicken broth
1 1/4 cups	296ml	Fresh mushrooms - wiped clean
		Sliced
1 1/2 cups	355ml	Fresh raw spinach - washed
3 tablespoons	45ml	Light soy sauce
3 tablespoons	45ml	Cider vinegar
3/4 teaspoon	3.8ml	Black pepper
2 1/4 tablespoons	33ml	Sesame seed oil
1/2 teaspoon	2.5ml	Hot pepper oil or Tabasco - sauce
3/4 lb	340g / 11oz	Tofu - (soybean cake), cut
1 lb	454g / 16oz	Dice (small)
3 tablespoons	45ml	Cornstarch - dissolved in 5
		Water
1		Egg - beaten
3 tablespoons	45ml	Finely chopped cilantro
2		Green onions - finely chopped

Recipe Instructions

Combine the chicken broth, mushrooms and spinach in a soup pot. Simmer for 4 minutes.

Mix the soy sauce, vinegar, pepper, sesame seed oil, and the hot pepper oil or Tabasco together in a small bowl. (Taste the mixture carefully before adding full amount of pepper oil or Tabasco sauce.)

Stir until well blended, add to the broth. Taste and correct the seasonings.

Add the tofu and the cornstarch, stirring constantly until thickened. Pour the egg into the broth, stirring constantly until it forms into ribbons. Add the cilantro and onion and serve at once.

Source:
The Wok Cookbook (Sunset)

Rating

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3 (1 votes)

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