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Hot And Sour Chicken Soup

5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

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Level: Easy

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Description

Hot and Sour Chicken Soup. A quick weeknight meal in under 30 minutes.

Ingredients

  • 1 Tablespoon Cooking Oil,(Coconut Or Olive Work Great)
  • 2 whole Boneless, Skinless Chicken Breasts, Diced
  • ½ pounds Shiitake Mushrooms, Stems Removed And Sliced
  • 3 cloves Garlic, Minced
  • 1 teaspoon Garlic Chili Paste Or More, Dependent On How Spicy (Optional)
  • 1 Tablespoon Fresh Ginger, Grated
  • ¼ cups Cornstarch
  • 8 cups Chicken Stock
  • 3 Tablespoons Soy Sauce, Or To Taste
  • 5 ounces, weight Bamboo Shoot Strips, Rinsed And Drained
  • 1 Tablespoon Plus 2 Teaspoon Honey
  • 4 Tablespoons Rice Vinegar, Or To Taste
  • 3 teaspoons Sesame Seed Oil Or To Taste
  • 3 whole Eggs
  • 1 Tablespoon Water
  • 10 ounces, weight Firm Tofu, Drained And Cubed
  • 8 ounces, weight Bean Sprouts
  • 3 whole Scallions, Diced

Preparation

In a large stock pot over medium heat add oil, chicken, mushrooms, garlic, chili paste and ginger. Saute until mushrooms soften.

In a bowl combine cornstarch with chicken stock until cornstarch is totally dissolved. Pour chicken stock slurry into the pot with the mushrooms and chicken, scraping any brown bits off the bottom of the pan. Add soy sauce and bring mixture to a simmer and cook for about 15 minutes or until chicken is cooked through. Add bamboo shoots.

Remove soup from heat and add honey, rice vinegar and sesame seed oil. At this point taste the soup and adjust soy, honey, rice vinegar and sesame seed oil to taste.

Combine eggs with 1 tablespoon of water and whisk until thoroughly combined.

Stir pot in a circle going in one direction. Slowly pour eggs in a steady stream into the hot soup. (Soup should still be hot enough for the eggs to cook upon entering the broth.) Stir until eggs solidify. Add tofu and bean sprouts.

Ladle soup into serving bowls. Garnish bowls with scallions and serve immediately.

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Profile photo of michelleok

michelleok on 11.21.2012

Delicious and easy. I used hot chili pepper sesame oil and left out the chili paste.

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