I recently had the opportunity to try Hot and Sour Soup. I am a big fan of Asian cuisine, and especially love spicy foods and sour, vinegar based pickled goods. After one tasting, I immediately set out to try making my own! This recipe has been developed from several across the net, as well as my own trial and error, and to my own taste.
INGREDIENTS:
4 c. Chicken Broth
3 Tbsp. Soy Sauce
1/2 c. Diced Mushrooms
1/2 Tbsp. Sriracha Sauce
1/8 tsp. Garlic Powder
1/8 tsp. Cayenne Powder
1/4 tsp. Ground Pepper
1/4 c. White Vinegar
1 Egg, beaten
2 Green Onions, chopped
Bring chicken broth to a boil, add soy, mushrooms, sriracha, garlic, cayenne and pepper. Simmer for 5 mins, then add vinegar and simmer an additional 5 minutes. Slowly pour beaten egg into broth, and stir for 30 seconds. Add green onion, remove from heat and serve hot. Makes 4 servings.
*You can make a milder version by omitting the cayenne, and using half white and half rice wine vinegar.
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