Hot and Soup Soup

Ingredients

  • 4 cups chicken stock or broth
  • 3 tablespoons soy sauce
  • 1/4 cup cooked shredded chicken or pork
  • 1 cup mushrooms, diced
  • 2 cloves garlic
  • 1/2 tablespoon red pepper/garlic chili sauce
  • 1/4 teaspoon ground white pepper
  • 1/4 cup rice wine vinegar
  • 1/3 cup canned bamboo shoots, julienned
  • 3 oz block of tofu, cut into 1/4 inch dice
  • 2 tablespoons cornstarch and 2 tablespoons cold water
  • 1 egg, beaten
  • 2 green onion stalks, diced (including tops)
  • 1/2 teaspoon toasted sesame oil

    • Directions

    1. Bring chicken broth to a simmer in a 2-quart saucepan.
    2. Add soy sauce, shredded meat, mushrooms and garlic red chili paste.
    3. Simmer for five minutes.
    4. Add white pepper, white vinegar, bamboo shoots, tofu.
    5. Simmer for five minutes.
    6. Combine two tablespoons of cornstarch with two tablespoons of cold water in a cup. Stir until mixture is smooth.
    7. Add cornstarch mixture to soup and stir well.
    8. Simmer for five minutes until soup is thickened.
    9. Beat egg in a cup until yolk and white are combined.
    10. Pour beaten egg slowly, in a fine stream into soup.
    11. Stir soup several times.
    12. Wait 30 seconds.
    13. Add green onions and sesame oil to soup. Stir well.
    14. Remove from heat.
    15. Category.
    16. Soup.
    17. Keywords.
    18. Bamboo Shoots.
    19. Chicken.
    20. Mushrooms.
    21. Rice Wine Vinegar.
    22. Tofu.

    Category

  • Soup

    • Keywords

  • Bamboo Shoots
  • Chicken
  • Mushrooms
  • Rice Wine Vinegar
  • Tofu

    • C u i s i n e S c h u l z