Hot & Sour Soup

Thanks to Shifrah Devorah Witt and Zipporah Malka Heller, authors of The Complete Asian Kosher Cookbook for sharing this recipe.

Unusually delicious. This soup takes only minutes to prepare.

Ingredients:

4 cups chicken soup stock, or 4 cups water plus 4 teaspoons pareve chicken soup mix, prepared according to package directions
1 tablespoon dry sherry
1 tablespoon plus 2 teaspoons white vinegar
2 Tablespoons low-sodium soy sauce
1 teaspoon sesame oil
1/2 teaspoon white pepper
1/2 cup sliced bamboo shoots
1/2 cup sliced fresh mushrooms (shiitake or button), optional
8 ounces firm tofu, cut into 1/2-inch strips or cubes
2 tablespoons cornstarch plus 2 tablespoons water, for thickening
1 egg, beaten
2 green onions, sliced into 2-inch pieces

Directions:

1. Bring chicken soup stock to a boil. Add dry sherry, vinegar, soy sauce, sesame oil, and pepper, and stir. Add bamboo shoots, mushrooms, and tofu. Add cornstarch and water mixture, stirring constantly to thicken soup. Bring soup to a full boil and then shut off heat.
2. Immediately pour egg into soup from a height of 7–10 inches above pot, stirring soup in figure eights. Add green onions and serve immediately.

Serves 4.

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