Chinese Hot and Sour Soup

Chinese Hot and Sour Soup by Ayako Moore

6 cups of chicken broth
A half of a carrot – julienned
1 can of sliced mushroom
1 piece of chicken breast or thigh – julienned (you can use left over turkey meat)
3 TBSP light soy sauce – you can use dark soy sauce if you don’t have light soy sauce
3 TBSP vinegar
1 TBSP sesame oil
A dash of hot chili oil (add it to your taste)
1 Morinu brand silken tofu (you can use other brands too, but it has to be silke/soft) – cut into small dice
1 egg beaten
3 TBSP cornstarch, dissolved in 5 TBSP of water
2 green onion, finely chopped
Some white pepper – add to your taste

Put chicken broth and carrot into a pot and heat to a boil, then add mushrooms, chicken soy sauce, vinegar, sesame oil, chili oil. Add tofu and cornstarch, stirring constantly until thickened. Pour egg into soup, stirring constantly until it forms ribbons. Add cilantro, green onions, and white pepper and serve at once.

6 servings

HI All,

It's Heather again. I made this soup this week and it was great. My husband and I haven't eaten a lot of tofu and so this was an experiment to see if we liked it in soup, and it was alright. If you don't like tofu, don't put it in.