Posted by Serena Bakes Simply From Scratch / Tuesday, November 13, 2012
Hot And Sour Chicken Soup
There's just something about hot soup on a cold fall day and I'm always cold this time of year. Hot bath's, warm blankets and the fireplace are my friend. I thank God every day I married a human furnace to keep me warm or I would freeze, matter of fact I'm not sure how I survived with out him! Not only does he keep me warm but he takes quite a few of the fabulous pictures on the blog, helps prep dinner and supports me in my zany wacky ideas. He really is my Superman! I love you Colt!
Ok back to the soup! The fam loves Hot and Sour Soup and just about all Asian food for that matter! This soup isn't overly sour but rather a nice blend of flavors and makes a perfect quick weeknight meal in under 30 minutes.
If your really looking to please a crowd of hungry kidlets or hungry men folk I like to throw in some Fresh Shrimp Spring Rolls.
This soup also works well with leftover turkey instead of chicken just add after the mushrooms are softened.
Remove stem and slice shiitake mushrooms.
In a large stock pot add 1 tablespoon oil and add diced chicken, garlic chili garlic paste (omit for non spicy), sliced mushrooms, ginger and garlic. Saute until mushrooms start to soften.
Combine cornstarch with chicken stock and add to pan scraping any brown bits off the bottom of the pan.
Add soy sauce.
Bring soup to a simmer and cook about 15 minutes or until chicken is cooked through.
Rinse bamboo shoots in water and drain well. Add to soup.
Turn heat off and add honey.
Add rice vinegar. Taste soup and adjust soy sauce, honey and rice vinegar to taste.
Combine 3 eggs with 1 tablespoon water.
Whisk until thoroughly combined.
Add sesame seed oil to soup.
While stirring soup in a circle in one direction (i.e. a whirl pool) slowly pour in eggs.
Add tofu, bean sprouts and scallions. Serve immediately.
Hot And Sour Chicken Soup
Recipe by Serena Bakes Simply From Scratch
Prep time: PT5M
Cook time: PT25M
Total time: PT30M
Yield: 5-6 servings
- 2 whole Chicken Breast, Diced
- 1 tablespoon Cooking Oil,(Coconut or Olive Work Great)
- 1/2 pound Shiitake Mushrooms, Stems Removed And Sliced
- 1 tablespoon Fresh Ginger, Grated
- 3 cloves Garlic, Minced
- 1 teaspoon-1 tablespoon Garlic Chili Paste, Dependent On How Spicy (Optional)
- 1/4 cup Cornstarch
- 8 cups Chicken Stock
- 3 tablespoons Soy Sauce Or To Taste
- 5 ounces Bamboo Shoot Strips, Rinsed And Drained
- 4 tablespoons Rice Vinegar, Or To Taste
- 1 tablespoon + 1 teaspoon Honey
- 3 teaspoons Sesame Seed Oil Or To Taste
- 3 whole Eggs
- 1 tablespoon Water
- 10 ounces Firm Tofu, Drained And Cubed
- 8 ounces Bean Sprouts
- 3 whole Scallions, Diced
- In a large stock pot add oil, chicken, mushrooms, garlic chili paste, ginger and garlic. Saute until mushrooms soften.
- Slowly combine cornstarch with chicken stock. Pour chicken stock slurry into the pot with mushrooms and chicken, scraping any brown bits off the bottom of the pan.
- Add soy sauce and bring mixture to a simmer and cook for about 15 minutes or until chicken is cooked through.
- Add bamboo shoots.
- Remove soup from heat and add honey, rice vinegar and sesame seed oil. At this point taste soup and adjust soy, honey,rice vinegar and sesame seed oil to taste.
- Combine eggs with 1 tablespoon of water and whisk until thoroughly combined.
- Stir pot in a circle going in one direction. Slowly pour eggs in a steady stream into soup. (Soup should still be hot enough eggs cook upon entering the broth.)
- Add tofu and bean sprouts.
- Garnish bowls with scallions and serve immediately.