CHINESE HOT AND SOUR SOUP

Junior’s favorite soup is P.F. Chang’s Hot and Sour and, goodness knows, I’ve tried to duplicate it. Though I haven’t yet succeeded, years ago I hit on a version that made Junior name this recipe his second favorite soup. Though it should serve 6-8 dinner-sized portions, in our house of four it’s often wiped out in one sitting. An added bonus is that it’s pretty easy to make.

8 cups chicken broth

3/4 cup soy sauce

3/4 cup rice wine vinegar

2 tbsp chili sauce (or 1 tbsp if you want to tone down the “hot”)

1 tbsp sesame seed oil

1/2 tbsp ground white pepper

1 can bamboo shoots, drained and coarsely chopped

1-1/2 cups bean sprouts (I prefer fresh, but when not available, canned is pretty good)

6 oz mushrooms, chopped

2 cups chopped deli-roasted chicken

1-16 oz pkg firm tofu, drained and cubed

4 tbsp cornstarch dissolved in 1/2 cup water

2 eggs, beaten

3 green onions, sliced thin

1-1/2 tsp red pepper flakes

1) To large soup pot over medium-high heat, add: broth, soy sauce, vinegar, chili sauce, sesame seed oil, and white pepper; stir to combine and bring to a boil

2) Lower heat to medium and add: bamboo shoots, bean sprouts, mushrooms, chicken, and tofu; cook 10 minutes

3) Stir in cornstarch dissolved in water; cook 10 minutes

4) While gently stirring soup in a circular motion, slowly pour in beaten egg; cook 5 minutes

5) Scatter green onions and red pepper flakes over soup; remove from heat, serve, and slurp!

Serves: 6-8 dinner-sized portions

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2 thoughts on “CHINESE HOT AND SOUR SOUP

  1. Barefoot Believer says:

    This reads “YUM” – and now that the weather is turning cooler, it will be a great addition to the menu – – as a matter of fact, now you’re making me think of adding soup to the Thanksgiving line-up… hmmmm

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