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Hot and Sour Soup (Chinese)
6 cups fresh or canned chicken stock
1/2 cup thinly sliced bok choy or Napa cabbage
1 cup thinly sliced shitake, cloud ear,
or other mushrooms
3 scallions (green onions, spring onions), green
and white parts, thinly sliced
2 tablespoons soy sauce, or to taste
2 tablespoons finely chopped ginger root
2 tablespoons cornstarch
2 tablespoons water
6 to 8 ounces firm tofu, cut into thin strips
3/4 cup white vinegar, or to taste
2 teaspoons freshly-ground black pepper, or to taste
2 eggs, lightly beaten, or equivalent amount
egg substitute
1 teaspoon toasted sesame oil
Bring the broth to a boil in a large saucepan and add the bok choy or cabbage, mushrooms, scallions, soy sauce, and ginger root.
Combine the cornstarch and water in a small bowl and stir into the broth when it returns to the boil. Boil for 3 minutes.
Add the tofu, vinegar, and pepper. Taste and adjust seasoning. Reduce the heat to a simmer and slowly drizzle the beaten eggs into the soup, stirring gently. Remove from the heat, add the sesame oil, and serve immediately.
Serves 6 to 8.
