Hot & Sour Soup

By Stina

Ingredients

• 2 chicken breasts, sliced super thin (1/4-1/8 inch thick)
• 1 tsp canola or vegetable oil
• 2 pints of fresh shiitake mushrooms (roughly 3.5oz each) - cut into thin strips
• 1 quart low sodium chicken broth/stock
• 1 cup low sodium soy sauce
• 1 1/2-2 tsp white pepper (i used 2)
• 1 small can (roughly 6 oz) bamboo shoots, cut into matchsticks
• 1/4 cup cornstarch
• 1/4 cup water
• 2 eggs, beaten
• 6 oz of firm/extra firm tofu, cubed into 1/2" cubes
• 3 oz white vinegar

Details

Adapted from mylifeasamrs.com

Preparation

Step 1

In a saucepan, heat the canola oil over medium high heat. Saute the chicken until cooked through. Add the mushrooms and saute for another 3 minutes.

Add chicken stock and bring to a boil. Mix in soy sauce, white pepper, and bamboo shoots. Allow to cook for about 2-3 minutes.

Mix together corn starch and water to make a slurry. Add the slurry into the boiling mixture until it thickens to desired consistency (may not need to use entire amount).

Add eggs, stirring until cooked through (only 30 seconds or so). Last, turn off heat and add the tofu along with the vinegar. Stir to combine and ladel into soup bowls.

Garnish with green onions