Hot and Sour Soup

By MelanieAnn

In this recipe for a popular Chinese dish, an egg is stirred into the simmering soup to form tiny ribbons. For more flavor, add a teaspoon of toasted sesame oil just before serving.

Prepared Tofu: Be sure to drain the tofu thoroughly before adding it to the soup so it will soak up the flavor of the broth.

Ingredients

• 2 cans (14.5 ounces each) reduced-sodium chicken broth
• 2 tablespoons soy sauce
• 1/4 to 1/2 teaspoon red pepper flakes
• 2 cups water
• 8 ouces fresh shitake mushrooms, stemmed, caps thinly sliced (about 4 cups)
• 3 to 4 tablespoons rice vinegar
• 2 tablespoons cornstarch
• 1 large egg, lightly beaten
• 1/2 package (7 ounces) soft or firm tofu, cut into 1/4-inch cubes, drained well
• 2 tablespoons finely grated peeled fresh ginger
• 3 scallions, thinly sliced

Details

Adapted from Internet

Preparation

Step 1

1. In a large (5-quart) pot, combine the broth, soy sauce, red pepper flakes, and 2 cups of water. Bring to a boil over medium-high heat and simmer until tener, about 10 minutes.

2. In a small bowl, whisk together 3 tablespoons of the vinegar and the cornstarch. Add to the pot, simmer, stirring, until the soup is thickened, about 1 minute.

3. Add the egg through a slotted spoon, and stire to form ribbons. Stir in the tofu. Remove from the heat, let stand covered, for 1 minute. Put the ginger in a small sieve, and squeeze to release its juice into the soup (discard the solids). Taste; add the remining tablespoon vinegar, if desidered. Swerved sprinkled withthe scallions.