Hot and Sour Soup

I made this one with chicken and black beans, but pork or tofu would have worked too, and the beans are optional. The broth and mushrooms are what it’s all about, and it all comes together in less than twenty minutes.

If you’re using meat, brown in a large stock pot then set aside. In the same pot, quickly sauté three minced garlic cloves and a couple tablespoons of fresh ginger. Add six cups of chicken stock, a large pour of soy sauce, a squirt of Sriracha, and a teaspoon of ground white pepper….no worries if you don’t have any, use half a teaspoon of black pepper.

As soon as it boils stir in ten or so thinly sliced shiitake mushrooms, then turn down the heat and simmer for ten minutes. While that’s cooking, whisk four tablespoons of rice wine vinegar and two heaping tablespoons of cornstarch together in a small bowl.

Slowly pour the mixture into the soup followed by a couple of lightly beaten eggs. Stir continually until you start to see the soup thicken and egg ribbons form.

Add the cooked meat or some diced tofu along with a few thinly sliced scallions and a couple teaspoons of sesame oil. Taste, and adjust with some more soy sauce, rice wine vinegar, or Sriracha if needed.