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Hot & Sour Soup
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Description
Warm-your-bones kind of soup adapted from “More With Less” cookbook. The Chinese make the best soups in the world, hands down. A chicken broth-based soup with some heat and tartness. Excellent way to recover from the outdoors in northern winters.
Ingredients
- 2 cups Chopped Chicken Marinated In Sesame Oil/rice Wine
- 2 quarts Chicken Broth -'Better Than Bouillon' Is Good
- 2 cups Chopped Veggies (onions, Carrots, Celery)
- 2 cups Sliced Mushrooms (any Kind)
- ⅓ cups White Rice Wine (use More If Desired)
- 3 Tablespoons Sesame Oil (more For Taste If Desired)
- ¼ cups Soy Sauce
- 6 Tablespoons Cornstarch
- ½ cups Water
- 2 Tablespoons Garlic-Pepper Paste (more For Heat)
- 2 whole Eggs
- 2 Tablespoons Scallions, Chopped
Preparation
Marinate chicken ahead of time in equal parts sesame oil/ rice wine mixture.
Bring chicken broth to a boil in a large soup pot. Sprinkle in chicken pieces and vegetables, taking care to break up the clumps. Stir and cook for 2 minutes.
Add mushrooms. Stir. Add wine, sesame oil and soy sauce. Stir.
In a separate bowl, dissolve corn starch in the 1/2 cup water, then also stir into the soup to slightly thicken it. Now, add the garlic-pepper paste in the amount that gives you heat to your liking.
Last, scramble your eggs in a bowl and then drizzle them into the soup while stirring, allowing the egg to cook into shreds. Top with scallions (green onions).
Some kind of pasta can be added to this soup as my husband prefers, but I say it’s best as is.
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