Deborah Dana

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Deborah Dana

Soup China Hot and Sour

Name: Soup China Hot and Sour
Prep time: 30 min
Cook time: 30 min
Yield: 5
Cuisine: China
Ingredients: 4 cups chicken soup, or beef broth; 10 shitake mushroom, dehydrated; 1 1/2 cups Water; 5 tablespoons rice vinegar; 3 tablespoons soy sauce; 4 tablespoons cornstarch; 250 grams tofu; 1 egg, lightly shakes; 4 tablespoons chives, chopped fresh

30 mins

Half

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Deborah Dana

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This rich Chinese soup is made with a chicken broth, egg, tofu, mushrooms and soy sauce. It is very rich and has a spicy touch.

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Ingredients

5 portions

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4 cups chicken soup, or beef broth
10 shitake mushroom, dehydrated
1 1/2 cups Water
5 tablespoons rice vinegar
3 tablespoons soy sauce
4 tablespoons cornstarch
250 grams tofu
1 egg, lightly shakes
4 tablespoons chives, chopped fresh

Preparation

In a deep bowl start by combining the mushrooms with the hot water and allow them to hydrate for 20 minutes.

In another deep bowl, mix the rice vinegar, soy and 1 tablespoon cornstarch.

Remove the mushrooms from the water and cut into strips.

In a saucepan over medium heat, put the chicken stock, the mushrooms and the water where the mushrooms were hydrated. Allow to boil, cover and cook for 3 more minutes.

Add 3 tablespoons more cornstarch to the soup and allow it to continue cooking over medium heat until it is somewhat thicker.

Add the tofu and the egg and continue cooking, with a spoon or a whisk, whisk the soup while cooking.

Remove from heat and garnish with green onions. Serve