Hot and Sour Soup

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This is less Nick's favourite as Sherry's favourite but he's been known to tuck in.

No wine in the mix but I reckon this would be an amazing hangover cure!  

Made after a rough dental surgery in Panama City March 2019.  

  • 3 tablespoons corn starch + 4 tablespoons water

  • 32 oz box chicken broth (preferred) or vegetable broth

  • 2 chicken breasts or 8 oz soft tofu cut into cubes

  • 10 oz thick sliced mushrooms of any kind - singularly or mixed - I like white button mushrooms and oyster mushrooms and shitake 

  • 4 tablespoons soy sauce

  • 3 tablespoons apple cider vinegar or rice wine vinegar

  • 3 dashes ground white pepper or black pepper

  • 1 egg beaten

  • 1 teaspoon sambal olek 

  • 1 tablespoon chopped scallion,

  1. Add the corn starch and water together, stir to combine well. Set aside.

  2. Add the chicken or vegetable broth and water to a medium-sized soup pot on medium heat. Bring it to boil. Add the tofu and mushrooms, cook for 10 minutes. Add the soy sauce, vinegar, and black pepper. Stir to combine well. Add in the cornstarch mixture, stir continuously to thicken the soup. Turn off the heat.

  3. Swirl the beaten eggs into the soup, count to 10, and then use a pair of chopsticks to stir in a clockwise direction, for 3 times. This will form the silken egg threads in the soup that look very pretty. Add the sambal olek and chopped scallions, 

  4. Dish out and serve immediately.