HOT AND SOUR SOUP

This restaurant-style Hot and bitter Soup formula is that the best!!  It’s fast and straightforward to create, straightforward to adapt to your personal style preferences, and then delicious.

And today’s formula is one that I’ve been desiring to share with you on the diary for years, when virtually dozens and dozens of you've got requested it.  (This typically comes up once I’m chatting regarding my favorite egg drop soup formula — apparently several of you always take the new and bitter soup at your favorite Chinese restaurants and have wished to be told the way to create it!)

Well, good news, friends! ancient hot and bitter soup is truly improbably straightforward to create additionally. additionally the} bonus of creating it reception is that it’s also improbably straightforward to customise to your style. am fond of it further hot?  Add in additional chili sauce. am fond of it further sour?  Add in additional rice acetum. am fond of it vegetarian? create it with curd. just like the meat version? simply add in some pork.

Trust me, this is often one in every of those edifice recipes which will style even as smart reception.  And on chilly winter weeks like this one that we’re having here in Kansas town, it’s certain to heat you up within the most delicious of how.

INGREDIENTS

• 8 cups chicken or vegetable stock
• 8 ounces shiitake mushrooms (or baby bella mushrooms), thinly-sliced with stems discarded
• optional: 1 (8-ounce) can bamboo shoots, drained
• 1/4 cup rice vinegar, or more to taste
• 1/4 cup reduced-sodium soy sauce
• 2 teaspoons ground ginger
• 1 teaspoon chili garlic sauce
• 1/4 cup cornstarch
• 2 large eggs, whisked
• 8 ounces firm tofu*, cut into 1/2-inch cubes
• 4 green onions (scallions), thinly sliced
• 1 teaspoon toasted sesame oil
• Kosher salt and black pepper (or white pepper**)

INSTRUCTIONS

1. Set aside ¼ cup of the chicken or vegetable stock for later use.
2. Add the remaining 7 ¾ cups chicken or vegetable stock, mushrooms, bamboo shoots (if using), rice wine vinegar, soy sauce, ginger and chili garlic sauce to a large stock pot, and stir to combine.  Heat over medium-high heat until the soup reaches a simmer.
3. While the soup is heating, whisk together the ¼ cup of stock (that you had set aside) and cornstarch in a small bowl until completely smooth.  Once the soup has reached a simmer, stir in the cornstarch mixture and stir for 1 minute or so until the soup has thickened.
4. Continue stirring the soup in a circular motion, then drizzle in the eggs in a thin stream (while still stirring the soup) to create egg ribbons.  Stir in the tofu, half of the green onions, and sesame oil.  Then season the soup with salt and black pepper (or white pepper) to taste.  If you’d like a more “sour” soup, feel free to add in another tablespoon or two of rice wine vinegar as well.  Or if you’d like a spicier soup, add in more chili garlic sauce.
5. Serve immediately, garnished with the extra green onions.

Recipe From : Gimme Some Oven