Hot and sour soup is a favorite Chinese soup traditional to cuisines of Beijing and Sichuan. The challenge is most Americanized versions are filled with toxic MSG and other chemicals or non organic ingredients. Here’s my favorite version that rivals even the best Chinese restaurant.
- 4 medium-size dried mushrooms
- 1 tablespoon dry sherry
- 4 cups chicken broth (or turkey broth)
- 1/2 pound chicken breasts, skinned, boned, cut in matchstick pieces (or leftover turkey)
- 1/2 cup sliced bamboo shoots, cut in matchstick pieces
- 2 tablespoons white wine vinegar
- 1 tablespoon Tamari sauce
- 2 tablespoon arrowroot powder
- 1/4 cup water
- 1/2 to 3/4 teaspoon white pepper
- 1 teaspoon sesame oil
- 1 organic egg, lightly beaten
- 2 whole green onions, cut in 1 inch diagonal slices
- Cover mushrooms with warm water, let stand for 30 minutes, then drain.
- Cut off and discard stems; squeeze mushrooms dry and thinly slice.
- In a 2-quart pan, heat chicken broth to a boil. Add sherry, mushrooms, chicken, and bamboo shoots. Stir , then reduce heat; cover and simmer 5 minutes.
- Add wine vinegar, and tamari sauce; heat, uncovered, for 1 minute.
- Blend arrowroot powder and water. Add to soup and cook, stirring, until slightly thickened. Turn off heat.
- Add pepper and sesame oil. Stirring continuously, slowly pour egg into soup. Sprinkle with onion and salt to taste.