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Hot and Sour Soup


A fragrant, flavorful bowl of Hot and Sour Soup is just what you need right about now, on these cold winter days.  It's so easy to make this at home, and when paired with my Homemade Fried Wonton Strips, you'll have a delicious dinner to warm your soul.

We loved the fresh ginger in this.  It smelled beautiful and tasted just as good.  Subtle, but there.  I was also able to go grab some fresh green onion out of my veggie garden to use in this.  My green onions and kale have been the only things to hold on for dear life during the cold weather.  

Grab a bowl of this soup and enjoy!

Hot and Sour Soup
Adapted from: Everyday Food: Great Food Fast cookbook, from the kitchens of Martha Stewart Living

Ingredients:
2 cans (14.5 ounces each) reduced-sodium chicken broth
2 Tbsp soy sauce
1/4 to 1/2 teaspoon crushed red pepper
8 ounces fresh shiitake or white button mushrooms (about 4 cups), stemmed, caps thinly sliced
3 to 4 Tbsp rice vinegar
2 Tbsp cornstarch
1 large egg, lightly beaten
1/2 package (7 ounces) soft or firm tofu, cut into 1/4-inch cubes, drained
2 Tbsp finely grated fresh ginger
3 scallions, thinly sliced

Directions:
In a large (5-quart) pot, combine broth, soy sauce, crushed red pepper, and 2 cups water. Bring to a boil over medium heat. Add mushrooms; reduce heat, and simmer until tender, about 10 minutes.

In a small bowl, whisk together 3 tablespoons of the vinegar and 2 Tbsp cornstarch. Add to pot; simmer, stirring, until soup is thickened, about 1 minute.

Add egg through a slotted spoon, and stir to form ribbons. Stir in tofu. Remove from heat; let stand, covered, 1 minute. Put ginger in a small sieve, and squeeze to release juice into soup (discard solids). Taste; add remaining tablespoon vinegar, if desired. Serve sprinkled with scallions and Homemade Fried Wontons (recipe below).


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