Hot and Sour Soup

• 6 cups chicken stock or broth (or 4 cups water and 4 chicken bouillon cubes)
• 4 ½ tablespoons soy sauce
• ⅓ cup cooked shredded chicken or pork
• ¾ cup mushrooms, diced
• ¾ tablespoon garlic chili sauce
• ⅓ teaspoon freshly-ground black pepper
• ⅓ cup white vinegar
• ½ cup canned bamboo shoots, julienned
• 4 ½ oz block of tofu, cut into ¼-inch dice
• 3 tablespoons cornstarch and 2 tablespoons cold water
• 1 egg, beaten
• 3 green onion stalks, diced (including tops)
• ¾ teaspoon toasted sesame oil

Ingredients for 4 servings (2 kg) · the original recipeShow how each ingredient was counted

Method

1. 1

   Bring chicken broth to a simmer in a 2-quart saucepan.

   Stovetop
2. 2

   Add soy sauce, shredded meat, mushrooms and garlic chili sauce. Simmer for 5 minutes.

   Stovetop
3. 3

   Add black pepper, white vinegar, bamboo shoots, tofu. Simmer for 5 minutes.

   Stovetop
4. 4

   Combine 3 tablespoons of cornstarch with 2 tablespoons of cold water in a cup. Stir until mixture is smooth. Add cornstarch mixture to soup and stir well.

5. 5

   Simmer for 5 minutes until soup is thickened.

   Stovetop
6. 6

   Beat egg in a cup until yolk and white are combined. Pour beaten egg slowly, in a fine stream into soup. Stir soup several times, then wait 30 seconds.

7. 7

   Add green onions and sesame oil to soup. Stir well and remove from heat.

8. 8

   Serve hot.