Chinese Hot and Sour Soup
| Yield: | 4 Servings |
| Categories: | Soups |
| 6 | c | Chicken stock |
| 2 | Chicken breast halves | |
| 1 | sl | (1-inch) fresh ginger root |
| 1 | Onion; sliced | |
| 6 | Shiitake mushrooms; soaked 20 mins in hot water | |
| 2 | ts | Low-sodium soy sauce |
| 2 | tb | Rice wine (or dry vermouth) |
| 3 | tb | Rice vinegar |
| 1 | tb | Sichuan hot bean paste |
| 1/2 | ts | Ground white pepper |
| 1/2 | c | Canned bamboo shoots; cut into julienne strips |
| 1 | c | Tofu; 1/2-in dice |
| 3 | lg | Eggs; beaten |
| 1/2 | c | Spring onions; thinly sliced |
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