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Hot and Sour Soup
Nb persons: 6
Yield:
Preparation time: 15
Total time: 30
Source:
| This quick and easy soup is a perfect winter treat. The hot and the sour can be adjusted to your own taste by adjusting the vinegar and soy up or down for the sour, and you can add more pepper for a higher heat level. White Pepper is traditional for Hot and Sour Soup, but we love the flavor the freshly ground black pepper brings to the mix. If you like a thicker soup, feel free to thicken with arrowroot or cornstarch. | |
| 2 | boneless/skinless chicken breasts |
| 1 can | bamboo shoots, 8 oz |
| 1 bunch | green onions, (about 5-6) |
| 8 oz. | tofu, (we used extra firm) |
| 1 can | straw mushrooms, 15 oz. |
| 2 qts. | chicken stock |
| 2 tB. | Chinese black vinegar |
| 1/2 tsp | Black Pepper, Freshly Ground |
| 1 tsp. | salt or soy sauce |
| 8 oz | bean thread noodles , or cellophane noodles |
Cut the bamboo shoots into matchstick-sized pieces,
diagonally slice the green onions, dice the tofu into 1?4-inch
cubes, and drain the mushrooms. Slice the chicken breasts into
matchstick-sized pieces and put to the side. Heat the stock and
add the vinegar, Pepper and soy or salt. add the chicken and
cook for 5-10 minutes (the chicken will float when cooked).
then add the noodles, tofu, bamboo shoots and mushrooms
and simmer for 3-5 minutes. Serve in bowls sprinkled with the
green onions.
Prep.?time:?15 minutes, Cooking?time: 15 minutes, Serves: 6
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