Hot and Sour Soup with Bean Sprouts |
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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Experience the Asian culture with this authentic blend of exotic flavors. Warms your soul and awakens your tastebuds. Ingredients:
1 serrano chile pepper, seeded and minced |
5 cups chicken broth |
2 cloves garlic, minced |
1 teaspoon minced fresh ginger |
5 fresh shiitake mushrooms, stemmed and sliced |
1/2 pound firm tofu, cut into strips |
1 (8 ounce) can bamboo shoot strips, drained |
1 cup bean sprouts |
2 tablespoons tamari |
2 tablespoons rice vinegar |
1 tablespoon soy sauce |
1 teaspoon black pepper |
2 tablespoons cornstarch |
2 tablespoons mirin (japanese sweet wine) |
2 green onions, thinly sliced |
1 tablespoon fresh cilantro, leaves picked from stems |
1 egg, beaten |
Directions:
1. Place the minced serrano and chicken broth into a large saucepan. Bring to a boil over high heat, then reduce heat to medium. Stir in the garlic and ginger, simmer for 1 minute. Stir in the shiitake mushrooms, tofu, and bamboo strips, simmer for 2 minutes to soften mushrooms.
2. Stir in the bean sprouts, tamari, rice vinegar, soy sauce, and black pepper; simmer for 1 minute to soften the bean sprouts.
3. Dissolve the cornstarch in the mirin, and stir into the simmering soup; cook for 30 seconds to thicken. Remove from heat and pour in beaten egg while stirring slowly. Ladle soup into bowls; garnish with green onion and cilantro leaves.
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