Chinese Hot and Sour Soup

Name: Chinese Hot and Sour Soup Recipe
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 6
Ingredients: 6 mushrooms Shiitake Mushrooms; 1 tsp Better than Bouillon Vegetable base concentrate (1 tsp) (by BIGFORKIAN); 6 cup (8 fl oz) Water tap; 0.5 tsp Coarse Kosher Salt Morton (by DJARTIST); 3 tbsp Kikkoman Soy Sauce; 0.75 cup (1/2 slices) Bamboo shoots cooked; 10 oz Tyson boneless skinless chicken breast; 7 oz Firm Tofu Trader Joe's (by CALLIB); 5 tbsp Vinegar - Natural Rice Vinegar (Nakano); 0.33 cup Corn Starch; 1 serving 1 Large Brown Egg; 2 cup Baby Spinach (raw); 1.5 serving Sugar Snap Peas Raw ` edible-podded raw [Snowpeas Sugar snap peas] 10 pea pods 34g; 3 medium (4-1/8 long) Scallions raw; 0.5 tsp Black Pepper (Ground) (by TIARENEE)

Minutes to Prepare: 20
Minutes to Cook: 10

Number of Servings: 6

Ingredients

6 mushrooms Shiitake Mushrooms 1 tsp Better than Bouillon Vegetable base concentrate (1 tsp) (by BIGFORKIAN) 6 cup (8 fl oz) Water, tap 0.5 tsp Coarse Kosher Salt, Morton (by DJARTIST) 3 tbsp Kikkoman Soy Sauce 0.75 cup (1/2" slices) Bamboo shoots, cooked 10 oz Tyson boneless, skinless chicken breast 7 oz Firm Tofu Trader Joe's (by CALLIB) 5 tbsp Vinegar - Natural Rice Vinegar (Nakano) 0.33 cup Corn Starch 1 serving 1 Large Brown Egg 2 cup Baby Spinach (raw) 1.5 serving Sugar Snap Peas, Raw ` edible-podded, raw [Snowpeas, Sugar snap peas] 10 pea pods 34g 3 medium (4-1/8" long) Scallions, raw 0.5 tsp Black Pepper (Ground) (by TIARENEE)

Directions

Prep and cut:
- mushrooms - thin slices
- bamboo shoots - matchstick -size strips (or leave as they came out of the can, up to your preference)
- chicken - thin strips (I cut mine slightly thicker than the bamboo strips)
- tofu - slice, then cut into stripes, then half those stripes ("double matchstick")
- scallions - chopped into half-rings or pieces

If using dried mushrooms, place in bowl and cover with hot water for about 15 minutes/until soft. Remove from water, slice thinly, keep water (minus any dirt that came off) - can be added to soup later.

Combine stock (veggie or chicken; in my case, water & bouillon paste), soy sauce and salt in a pot and bring to a boil.

Add bamboo shoots, mushrooms and chicken (if using) to soup, reduce heat and simmer for 3-5 minutes. Then add tofu, vinegar, pepper and bring to a boil again.

Mix corn starch with 5 tablespoons of cold water, and stir into soup mixture. Continue stirring until it slightly thickens (about 2-3 minutes). If you want it thicker still, add more cornstarch-water-mixture to taste. If it turned out too thick, add a little more water.

Turn off heat. Crack egg into glass/cup and slightly beat it with a fork.

Then add egg to soup and gently (!) stir until you see "egg thread" forming.

Soup's on!

Serve with chopped scallions (nice crunch!), and feel free to put sesame oil, chili oil and/or hot sauce on the table for those who might want to add that to their soup.

Serving Size: Makes about 6 servings

Number of Servings: 6

Recipe submitted by SparkPeople user SPARKHUBI.

Servings Per Recipe: 6

Nutritional Info Amount Per Serving

Calories: 151.7
Total Fat: 4.1 g
Cholesterol: 62.9 mg
Sodium: 786.5 mg
Total Carbs: 12.2 g
Dietary Fiber: 1.8 g
Protein: 16.8 g

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