This is being posted as a request from a dear friend. This soup is great anytime of the year and honestly, the only time I ever eat tofu. Enjoy - Diane
Hot & Sour Soup
4 cups chicken broth
3 tablespoons soy sauce
1/2 cup cooked pork, shredded
1/2 cup mushroom, thinly sliced
1/2 tablespoon chili paste (I used Sriracha)
1 Tbs Red Hot Chili Oil
1/4 teaspoon black pepper
1/4 cup rice vinegar
1/2 cup bamboo shoot, julienned
6 ounces firm tofu, cubed *silkened
2 tablespoons cornstarch
2 tablespoons water
1 egg, beaten
1/4 teaspoon sesame oil
2 green onions, sliced
Bring chicken broth to a simmer in a 2 qt saucepan. Add soy sauce, chili paste, shredded meat and mushrooms. Simmer for 5 minutes.
Add pepper, vinegar, bamboo shoots and Tofu. Simmer 5 minutes.
Combine cornstarch and water, mix well. Add to soup, stirring continuously until thickened. Simmer for 5 minutes.
Beat egg in a cup and gradually stir into soup mixture while using a fork to 'thread' the egg. Add Red Hot Chili Oil and Stir in.
After 30 seconds add green onion and sesame oil, stir well and remove from heat. Serve hot.
Note: Chili paste, Red Hot Chili Oil, Vinegar and sesame oil can be adjusted to taste. Can also use mushrooms of choice, or whatever is available.
Adapted from: Food Network Photo by: Diane Baker for Canning and Cooking at Home