Hot and Sour Soup

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How to Make: Asian Hot and Sour Soup

I'll need a tablespoon each of brandy and soy sauce, a teaspoon of cornstarch and 1/2 pound of chicken breast
cut into thin 3/4 inch long strips. All ingredients in a soup should fit on a spoon.

Next, I mixed the brandy and soy sauce, then add the cornstarch and blend thoroughly to remove any lumps.
Pour the slurry over the chicken and allow to sit out for about 15 minutes as you prepare the broth.

Mix together 1/4 cup each of cornstarch and water. As before remove any lumps from the slurry.

In a large stock pot, add 4 cups each of beef and chicken broth, 3 tablespoons soy sauce, 3 tablespoons rice vinegar,
1/4 teaspoon each of white and cayenne pepper and a teaspoon of salt.
Blend in the slurry and bring the whole pot to a boil.

Do not watch the pot or it will not boil!!! Instead...thinly slice a 1/2 cup of shiitake mushrooms and
cut 12 ounces of tofu in 3/4 x 1/4 inch pieces. Your chicken should be done marinating as well.

The broth should have come to a boil now because you were not watching it...notice it has thickened...
add the chicken, mushrooms and tofu. It is starting to look like soup now.

Reduce heat to a simmer and cook for about 4 minutes or so until the chicken is cooked.
During that time weigh out 1-1/2 ounces of Somen Noodles and break them into
one inch lengths and add them to the broth.

Next you will need a large beaten egg, a couple tablespoons of scallion and 1 teaspoon of sesame oil.

Make sure the soup is at a slow simmer. Using a spoon, slowly drizzle a fine layer of the beaten egg onto the top of the simmering soup
in smooth thin lines. Repeat until all the egg is used; do not stir or pour the egg into the soup or large lumps will form.
Do not stir! Don't rush this step.

When the strands have formed on the surface (about 2 minutes)....

Stir in the sesame oil and scallions and you have Hot and Sour Soup!

Ladle into a cup (These I use in my cooking classes) or a bowl and serve!

Dig in...