Recipe by TxGriffLover
Hot-and-Sour soup is one of those dishes (like a consomme) that is perfect on a cold day. It is quick to prepare, low in fat, and warms you up from the inside out. We like to keep a container of this soup in the freezer for those times when someone we know might need a bit of added warmth. From the Take-Out Menu Cookbook.
Top Review by jrivera
I never thought it would be so easy to recreate my favorite soup from chinese take-out. My kids love it, I have already made it several times. Much better than having plain chicken soup when it is cold outside or you have the sniffles. This is wonderful.
- 6 dried Chinese mushrooms (shitakes are fine)
- 4 cups chicken stock
- 1⁄3 cup chopped bamboo shoot
- 4 ounces pork tenderloin or 4 ounces chicken breasts, cut into thin strips
- 1 cup diced firm tofu
- 1⁄4 cup cider vinegar
- 3 tablespoons soy sauce
- 1 teaspoon toasted sesame oil
- 1 teaspoon chili-garlic sauce
- salt & freshly ground black pepper
- 2 tablespoons cornstarch, mixed with
- 3 tablespoons cold water
- 1 large egg, beaten
- 2 green onions, thinly sliced, for garnish
Directions See How It's Made
- Soak the mushrooms in 1/3 cup boiling water for 15 minutes. With a slotted spoon, lift the mushrooms from the liquid and set aside. Strain the liquid through a coffee filter-lined strainer to remove the grit and set aside. Discard the tough stems from the mushrooms. Squeeze the mushrooms dry. Cut into thin slices.
- Pour the mushroom liquid and chicken stock into a large stockpot set over medium-high heat. Add the mushrooms, bamboo shoots, and meat. Bring the mixture to a simmer and add the tofu, vinegar, soy sauce, sesame oil and chili sauce. Taste the soup and adjust the seasonings to taste.
- Stir the cornstarch mixture and add it to the simmering soup. Cook for 2 minutes to thicken the soup. Drizzle in the egg while the soup is at a simmer, stirring gently.
- Do not boil.
- Serve hot, garnished with green onions.
- The soup can be made up to the cornstarch addition up to 1 day ahead, covered and refrigerated. To finish the soup, reheat over medium-high heat and once it reaches a simmer, resume the recipe.