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Hot and Sour Soup
Nb persons: 8
Yield:
Preparation time:
Total time:
Source: Copyright 2009 Martha Stewart Living Omnimedia, Inc. All rights reserved.
Hot and Sour Soup Ingredients | |
8 cups | Homemade Chicken Stock, or canned low-sodium chicken broth, |
skimmed of fat 1 ten-ounce whole boneless and skinless chicken breast | |
2 teaspoons | toasted sesame oil |
2 cloves | garlic, minced |
1 small | onion, cut lengthwise into 1/4-inch-thick slices |
4 ounces | shiitake mushrooms, stemmed and sliced 1/4 inch thick |
2 | carrots, peeled and cut into matchsticks |
1 1/2 teaspoons | grated ginger |
1 teaspoon | freshly ground black pepper |
Pinch | cayenne pepper |
1/2 teaspoon | salt |
3 tablespoons | cornstarch |
3 tablespoons | low-sodium soy sauce |
6 tablespoons | rice-wine vinegar |
1 large | whole egg, plus 1 large egg white, beaten |
3 large | scallions, trimmed and cut crosswise into 1/4-inch-thick slices |
6 ounces | firm or extra-firm tofu, cut into 1/2-inch cubes |
Directions In a small saucepan, bring 3 cups chicken stock to a boil. Add chicken breast; poach until cooked through, about 12 minutes. Transfer chicken to a cutting board; slice in half crosswise, then into 1/4-inch-thick strips. Set aside. Pass stock through a cheesecloth-lined sieve set over | |
a medium | bowl, set aside. |
In a 6-quart saucepan, heat oil over medium-low heat. Add garlic and | |
onion, and cover. Saute stirring occasionally, until translucent, 6 to 7 | |
minutes. Add mushrooms, and saute until tender, about 5 minutes. Add reserved and remaining chicken stock, carrots, ginger, black pepper, | |
cayenne, and salt; bring liquid to a boil. Reduce the heat, and simmer | |
until carrots are tender, about 3 minutes. Place cornstarch in a small bowl, and slowly whisk in soy sauce until cornstarch has dissolved. Whisk in vinegar. Slowly whisk cornstarch mixture into soup. Simmer until soup is clear, 5 to 7 minutes. Add reserved chicken, and continue simmering until chicken is heated through, about 2 minutes. Turn off the heat. Slowly pour beaten eggs through a perforated spoon into soup. Cover | |
soup, and let stand 1 minute. Remove the cover, and gently stir. Add |
scallions and tofu. To serve, ladle into individual bowls.
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