The weather has been so….. weird….this year! From one extreme to the other, Southeast Texas has experienced a yoyo range of weather in the last two months. That really is not anything unusual for this time of year, but maybe a little more crazy than usual. On those cold days, this Hot and Sour Soup hits the spot. Its Asian flavors provide a comforting feeling deep in the soul when keeping warm is a priority.
Ingredients
4 cups chicken broth (equivalent to 1 box)
2 cups sliced fresh mushrooms
1 can bamboo shoots, drained and roughly chopped
4 tsp. ginger paste
4 tsp. minced garlic
2 Tbsp. soy sauce
1/2 tsp red pepper flakes
1 1/2 cups chicken, cooked and chopped
2 Tbsp. sesame oil
1/2 cup water
3 Tbsp. red wine vinegar
2 Tablespoons cornstarch
Salt to taste
1 egg, beaten
1/4 cup green onion, chopped
1 handful cilantro, stemmed and chopped
Fresh chopped basil
Instructions
- In a bowl, combine the chicken and sesame oil. Set aside.
- In a Dutch oven, combine the chicken broth, mushrooms, bamboo shoots, ginger, garlic, soy sauce and red pepper flakes. Bring to a boil; then, reduce the heat.
- Add the chicken and simmer for 10 minutes.
- In a small bowl, combine the red wine vinegar, cornstarch and water. Whisk to combine.
- Return the soup to a rolling boil. Pour in the beaten egg in a constant stream while stirring in a circular motion so that the egg creates thin strands throughout the soup.
- Stir the cornstarch mixture and add to the soup. Stir constantly until slightly thickened.
- Top with green onions and cilantro to serve.
2 thoughts to “Hot and Sour Soup”