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.
Great recipe. I boiled chicken, diced it up and added it. Also: most H&S recipes include white pepper. Surprised it's missing here. I added a teaspoon.
Rating: 5 stars
Made this a while ago, I tasted tofu for the very first time because of this soup and no doubt I am in love with it. I think the addition of fresh ginger juice at the end does the trick
Rating: 4 stars
I liked this recipe. I poached chicken in the broth, then reserved it for a later use. Poaching the chicken in the broth made it more flavorful. I also added sauteed garlic and poached carrots. I used crimini mushrooms which are cheaper than shiitake mushrooms and just as flavorful. I found that adding additional fresh ginger just before serving made it more fresh tasting.
Rating: 5 stars
I made this tonight although i dont have the shitake mushroom i substituted another kind of mushroom
The taste is exactly i ve been wanting for. I also added kaffir leaves on mine it blends good too. Thanks Martha!
I just made this soup and it's absolutely delicious and easy to make. Mine actually looks exactly like the pic on the book!
This recipe tasted just like the hot and sour soup my mom and I would often order from our favorite local Chinese take-out place. Eating it brought back great memories of spending time with my mom. I plan on passing this on to my mother. She will really enjoy it too, thanks.