Hot Sour Soup
This is one of my favorites, it takes a bit of trying to get Hot Sour soup just right but if you follow this you will get very very close. Remember you can add lib to any recipe. I omit the egg.
Ingredients:
- 6 Dried wood-ear mushrooms (just use any mushrooms)
- 4 Cups low-sodium chicken broth
- 2 Tablespoons reduced-sodium soy sauce
- 1 Tablespoon chili-garlic sauce
- 3 Tablespoons rice vinegar
- 1 Teaspoon Dark Brown Sugar
- 1 Teaspoon Black Pepper, more to based on taste
- 1 Teaspoon Asian (dark) sesame oil
- 1/4 cup of thinly sliced carrots
- ½ Pound reduced-fat soft tofu, drained & cut in ½-inch cubes
- 1 (8-ounce) can bamboo shoots, drained and thinly sliced (optional) and carrots
- 2 ½ Tablespoons cornstarch
- 3 Tablespoons water
- 1 Egg white, lightly beaten with 1 tablespoon water (optional)
Directions:
- Combine the wood-ear mushrooms with enough hot water to cover by 2 inches in a small bowl; let stand 15 minutes, then drain.
- Bring the broth, soy sauce, chili-garlic sauce, vinegar, black pepper, brown sugar and sesame oil to a boil in a large saucepan.
- Add the drained mushrooms, carrots, tofu, and bamboo shoots.
- Reduce the heat and simmer 10 minutes.
- Combine the cornstarch and water in a small bowl; pour into hot sour soup.
- Cook soup, stirring constantly, until the mixture boils and thickens slightly, about 1 minute.
- Remove from the heat; slowly drizzle the egg mixture into the soup while stirring in a circular motion.
- Serve at once.