School has started, the leaves are starting to fall, but it's still hot. As I've said before, by the end of summer, I get so excited for soup. So even if eating dinner makes me sweat more, it's time.
I love this soup. It's light, so very satisfying, and a mix-up from your standard soup.
Hot n' Sour Soup (serves 4-5)
- 3 c. chicken broth
- 1 pkg extra firm tofu, cut into 1-in chunks
- 1 can sliced water chestnuts
- 2 c. mushrooms
- 1 c. scallions, chopped
- 2 egg whites
- 1/4 c. rice vinegar
- 1 1/2 Tbsp cornstarch
- 1 Tbsp soy sauce
- 1 tsp sesame oil
- 1 garlic clove, minced
- 1 tsp chili garlic paste
- 1/2 tsp black pepper
Place mushrooms in a bowl and cover with hot water. Cover and let stand 10 min, until tender. Drain water and dice mushrooms. Set aside.
In large pot, combine broth and garlic. Bring to boil. Add mushrooms and water chestnuts. Reduce heat and simmer for 5 min. Add tofu, vinegar, soy sauce, and pepper. Bring to boil. Reduce heat and simmer for 10 min.
Dissolve cornstarch in 1/2 c. of cold water and stir well. Pour cornstarch mixture into broth and boil. Let simmer about 5 min., until thickened, stirring frequently.
Slowly pour egg whites into broth, stirring gently with a spoon to break up clumps of egg. Remove from heat and stir in scallions, sesame oil, and chili paste. Add more paste for more spice