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Hot and Sour Soup

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In this Chinese soup recipe, an egg is stirred in at the end to form tiny ribbons. For more flavor, add a teaspoon of toasted sesame oil just before serving.

Note: Be sure to drain the tofu thoroughly before adding it to the soup so it will soak up the flavor of the broth.

Prep: 20 minutes
Total: 20 minutes

Ingredients

Serves 4

  • 2 cans (14.5 ounces each) reduced-sodium chicken broth
  • 2 tablespoons soy sauce
  • 1/4 to 1/2 teaspoon crushed red pepper
  • 8 ounces fresh shiitake mushrooms (about 4 cups), stemmed, caps thinly sliced
  • 3 to 4 tablespoons rice vinegar
  • 2 tablespoons cornstarch
  • 1 large egg, lightly beaten
  • 1/2 package (7 ounces) soft or firm tofu, cut into 1/4-inch cubes, drained
  • 2 tablespoons finely grated fresh ginger
  • 3 scallions, thinly sliced

Directions

  1. In a large (5-quart) pot, combine broth, soy sauce, crushed red pepper, and 2 cups water. Bring to a boil over medium heat. Add mushrooms; reduce heat, and simmer until tender, about 10 minutes.
  2. In a small bowl, whisk together 3 tablespoons vinegar and cornstarch. Add to pot; simmer, stirring, until soup is thickened, about 1 minute.
  3. Add egg through a slotted spoon, and stir to form ribbons. Stir in tofu. Remove from heat; let stand, covered, 1 minute. Put ginger in a small sieve, and squeeze to release juice into soup (discard solids). Taste; add remaining tablespoon vinegar, if desired. Serve sprinkled with scallions.
From Martha Stewart Living, April 2004

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