Hot and Sour Soup
Prep Time: 20 Minutes - Cost: $
Servings: 10- 1 cup servings - Difficulty Level: 2
Ingredients
- » 10 large dried black mushrooms
- » 1/2 cup tree ear fungi
- » 1/3 tiger lily stems (golden needles)
- » 2 tablespoons cornstarch
- » 3 tablespoons water
- » 3/4 diced uncooked chicken breast
- » 1 teaspoon olive oil
- » 1 tablespoon soy sauce
- » 1 can (8 oz.) bamboo shoots, sliced
- » 6 cups chicken stock, or 3 cans (10-3/4 oz each) chicken broth,
defatted, + 2 cans water - » 3 tablespoons white vinegar
- » 1 tablespoon double black soy sauce
- » 2 cakes tofu (fresh bean curd), cubed
- » 2 teaspoons chili oil
- » 2 egg whites, beaten
- » 4 green onions, sliced
Directions
- 1. Place mushrooms, tree ears, and tiger lily stems in a small bowl and
cover with boiling water. In about 15 minutes or when they are
soft, drain off the water and chop off stems or any hard parts. - 2. Slice mushrooms and tree ears and pull tiger lily stems into shreds.
Set aside. - 3. Combine cornstarch and water into a smooth paste. Set aside.
- 4. In a heated wok or skillet, saute chicken in oil until chicken is
cooked through. - 5. Stir in regular soy sauce.
- 6. Stir in mushrooms, tree ears, tiger lily stems, and bamboo shoots.
- 7. Add chicken stock, vinegar, and double black soy sauce.
- 8. Stir cornstarch mixture into soup. Let thicken.
- 9. Add tofu and bring soup to a boil.
- 10. Stir in the chili oil and white pepper.
- 11. Turn off the heat for 1 minute and then slowly pour the egg
whites into the soup, stirring constantly. - 12. Garnish each bowl of soup with chopped green onions.
Calories: 97
Protein: 7 g
Fat: 2 g
Carbohydrates: 5 g
Exchanges: 1/2 Bread/Starch; 1 Meat
