Do you like a soup that wakes you up and fills you up? This one does! You can control the 'spicy' factor bowl by bowl if needed/wanted too. I had never attempted to make this soup myself. This was a soup I didn't find available often and usually waited to 'order out' when possible. My friends Mom made the 'best' version of this and I thought, if I am going to attempt this - I need to get it right! I knew there was tofu in the soup but, never really registered what kind or even that there were "kinds" to choose. I promise, if you put aside your distaste for tofu and make this soup as written that you will like it. I've tried changing the ingredients around and in the end, the original version I am sharing with you here - wins out every time. Try it - you'll like it - even my husband likes it and yes, he is picky AND his name is Mikey!
"He Likes it!, Hey Mikey!" ~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 Sriracha sauce
1 Tbs Red Hot Chili Oil *you control the heat on this one
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 3 qt saucepan/pot. Add soy sauce, sriracha sauce, shredded meat and **mushrooms. Simmer for 5 minutes.
Add pepper, rice vinegar, bamboo shoots and the cubed 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: Sriracha sauce, Red Hot Chili Oil, Vinegar and Sesame Oil can be adjusted to taste. **Can also use any mushrooms of choice, or whatever is available for added flavor.
Adapted from: FN and Arlene Onkwo Photo by: Diane Baker for Canning and Cooking at Home