Hot and Sour Soup
3 cups chicken stock
1.5 cups water
Heat to a boil. Add:
1/2 can bamboo shoots, rinsed and thinly julienned
1/2 can water chestnuts, finely diced
1 C green cabbage, thinly sliced and chopped
1/2 package tofu - all my local Safeway had was firm, but I'd recommend something a little softer.
Boil 3 min. Add:
3 T white vinegar
1 t salt
1/2 t sugar
1 t white pepper powder
In little bowls, mix together:
1 egg and I T water. Set aside.
2 T cornstarch and 2 T water.
Add the cornstarch mixture to the soup and stir to thicken. Once the soup is the desired consistency (you may wish to add more, depending on how thick you like your Chinese soups) and has come to a rolling boil, beat the egg and water mixture well and pour in the thinnest possible stream into the hot soup.
Add:
1/2 t sesame oil
1 T white vinegar.
Stir and serve. This quantity would do dinner (with rice) for several people or starters for 6-8.
If you like the darker (Southern Chinese) hot and sour soups, add a tablespoon of Sichuan hot bean sauce and reduce the white pepper powder by half.
