Hot And Sour Chicken And Mushroom Soup Recipe
Ingredients
| Shiitake mushrooms | 6 , dried | |
| 4 cups canned low-sodium chicken broth, undiluted | ||
| 2 green onions, cut into 1-inch pieces | ||
| Ginger root | 1/2 Ounce, sliced | |
| 2 (4-ounce) skinned, boned chicken breast halves, cut into 2- x 1/4-inch strips | ||
| 1/2 pound firm tofu, drained and cut into 1/4-inch strips | ||
| Cider vinegar | 3 Tablespoon | |
| 2 tablespoons reduced-sodium soy sauce | ||
| Water | 2 Tablespoon | |
| Cornstarch | 1 Tablespoon | |
| 1 egg, lightly beaten | ||
| 1 teaspoon dark sesame oil | ||
| Ground white pepper | 3/4 Teaspoon | |
| Green onions | 2 Small, thinly sliced | |
Directions
Pour boiling water to cover over dried shiitake mushrooms,- let stand 30 minutes.
Drain,- remove and discard mushroom stems.
Slice mushroomcaps into 1/4-inch slices.
Set aside.
Combine chicken broth, green onion pieces, and sliced gingerroot in a Dutch oven.
Bring to a boil; reduce heat, and simmer, uncovered, 20 minutes.
Remove and discard onions and gingerroot.
Add reserved mushroom caps and chicken strips to broth, and cook 5 minutes.
Stir in rofu, vinegar, and soy sauce; cook 2 minutes.
Combine water and cornstarch, stirring until smooth; stir cornstarch mixture into broth mixture, and cook until slightly thickened.
Slowly drizzle egg into soup, stirring soup constantly.
Stir in sesame oil and pepper.
Drain,- remove and discard mushroom stems.
Slice mushroomcaps into 1/4-inch slices.
Set aside.
Combine chicken broth, green onion pieces, and sliced gingerroot in a Dutch oven.
Bring to a boil; reduce heat, and simmer, uncovered, 20 minutes.
Remove and discard onions and gingerroot.
Add reserved mushroom caps and chicken strips to broth, and cook 5 minutes.
Stir in rofu, vinegar, and soy sauce; cook 2 minutes.
Combine water and cornstarch, stirring until smooth; stir cornstarch mixture into broth mixture, and cook until slightly thickened.
Slowly drizzle egg into soup, stirring soup constantly.
Stir in sesame oil and pepper.
Chef
