CHINESE HOT & SOUR SOUP "My mother-in-law makes delicious Chinese dishes. She is best known for her Chinese hot and sour soup. It's a staple in her family and a tasty addition to the Chinese New Year feast she whips up every year. My husband and I hope to use some of her recipes as a guide for fusing Chinese and soul food dishes." --Sheiresa Ngo, Multimedia Content Producer, Consumer Affairs
Ingredients: 4 cups chicken broth; 3 tblspn soy sauce; 1/4 cup cooked shredded chicken or pork; 1/2 cup mushrooms, diced; 1/2 tblspn chili garlic sauce; 1/4 tspn ground white pepper; 1/4 cup white vinegar; 1/3 cup canned bamboo shoots (cut into long, thin strips); 3 oz. block of tofu, cut into 1/4 inch dice; 2 tablespoons cornstarch and 2 tblspns cold water; 1 egg, beaten; 2 green onion stalks, diced (including tops); 1/2 teaspoon toasted sesame oil
Instructions:1.) Bring chicken broth to a simmer in a large saucepan; 2.) Add soy sauce, shredded meat, mushrooms and chili garlic sauce; 3.) Simmer for five minutes. 4.) Add white pepper, white vinegar, bamboo shoots, tofu; 5.) Simmer for five minutes; 6.) Combine two tablespoons of cornstarch with two tablespoons of cold water in a cup. Stir until mixture is smooth. Add cornstarch mixture to soup and stir well. 7.) Simmer for five minutes until soup is thickened; 8.) Beat egg in a cup until yolk and white are combined. Pour beaten egg slowly into soup. Stir soup several times. 9.) Add green onions and sesame oil to soup. Stir well.