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.
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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