Name: Hot and Sour Soup
Yield: 1 servings
Ingredients: 6 cups low-sodium vegetable or low-sodium chicken stock plus 2 cups of water; 2 dried chili peppers, seeded and minced; 1 teaspoon mushroom flavored dark soy sauce; 1 teaspoon low-sodium soy sauce; ½ teaspoon freshly ground white pepper; ¼ cup dried lily flowers, soaked for an hour and thinly sliced; ¼ cup wood ears, soaked for an hour and thinly sliced; ¼ cup dried shiitake mushrooms, soaked for an hour and thinly sliced; ¼ cup winter bamboo shoots (fresh or canned) sliced into thin strips; ½ cup packaged firm tofu, cut into 2-inch long by ¼-inch wide pieces; 1 teaspoon toasted sesame oil; 3 tablespoons rice or white vinegar; ½ teaspoon sugar; ¼ cup cornstarch dissolved in ¼ cup cold water; 2 eggs, beaten; 1 fresh green onion, chopped

AuthorGarden KitchenCategoryFeatured, Lunch, Sides, Vegetables, Winter

Yields1 Serving

6 cups low-sodium vegetable or low-sodium chicken stock plus 2 cups of water

2 dried chili peppers, seeded and minced

1 teaspoon mushroom flavored dark soy sauce

1 teaspoon low-sodium soy sauce

½ teaspoon freshly ground white pepper

¼ cup dried lily flowers, soaked for an hour and thinly sliced

¼ cup wood ears, soaked for an hour and thinly sliced

¼ cup dried shiitake mushrooms, soaked for an hour and thinly sliced

¼ cup winter bamboo shoots (fresh or canned) sliced into thin strips

½ cup packaged firm tofu, cut into 2-inch long by ¼-inch wide pieces

1 teaspoon toasted sesame oil

3 tablespoons rice or white vinegar

½ teaspoon sugar

¼ cup cornstarch dissolved in ¼ cup cold water

2 eggs, beaten

1 fresh green onion, chopped

1.Wash hands well with soap and warm water. Wash produce well and chop as directed.

2.In a wok or medium pot, pour broth and water, then add chili peppers, soy sauces and white pepper, bring to a boil.

3.Add flowers, wood ears, mushrooms, bamboo shoots and bring soup to a simmer.

4.Add tofu, sesame oil, vinegar, sugar and stir it. Bring soup to a simmer.

5.Remix cornstarch to ensure it’s well dissolved. Using a spoon, stir soup at the center in a steady circular motion to create a whirlpool and slowly pour in the corn starch mixture in a thin stream to prevent clumping. Bring to a simmer.

6.Using the same “whirlpool” technique pour in the beaten eggs, making sure you do it fast enough to obtain thin egg swirls. Bring to a simmer.

7.Serve in bowls and garnish with green onions. Enjoy!

Ingredients