Hot & sour soup
Vicky
ingredients
Chicken marinade- 1 tbsp low-sodium soy sauce
- 1/8 teasp black pepper
- 1/8 teasp garlic powder
- 1 teasp rice wine
- 1 teasp cornstarch
- 2 boneless skinless chicken breasts, cut into 1/2-inch-thick slices
- 4 cups homemade chicken stock or low-sodium chicken broth
- Marinated chicken breast slices
- 3-4 stalks baby bok choy, trimmed and leaves separated
- 1 5-ounce can sliced water chestnuts
- 1 5-ounce package enoki mushrooms
- 2 cloves of garlic, minced
- 1 tbsp grated ginger
- 1 tbsp cornstarch
- 2 tbsp rice vinegar
- 1 teasp sesame oil
- 2 tbsp low-sodium soy sauce
- 1 teasp white pepper
- 1 teasp chili oil, optional
- 1 egg, beaten
- 1 pack firm tofu, cut into 2-inch cubes
- 3 cups spinach, washed and stems removed
- 2 cups warm, cooked vermicelli noodles
- 3 green onions, chopped
directions
For the marinade
- 1
In a bowl mix soy sauce, black pepper, garlic powder, rice wine and cornstarch, then combine with chicken and coat thoroughly.
- 2
Allow to sit for at least 20 minutes.
For the soup
- 1
In a large saucepan, bring the chicken stock to a boil, add the marinated chicken slices.
- 2
Add the bok choy and water chestnuts; return to a boil.
- 3
Add the enoki mushrooms, garlic and ginger.
- 4
Stir and cook for another 3 minutes.
- 5
Stir 1/4 cup of the hot soup with cornstarch, add the mixture to the soup and stir to incorporate.
- 6
In a small bowl combine the vinegar, sesame oil, soy sauce, white pepper and chili oil.
- 7
Pour the mixture into the soup, stir and cook for another 3 minutes.
- 8
Trickle the beaten egg into the soup and stir gently.
- 9
Add the tofu cubes and spinach and stir gently.
- 10
Divide the noodles among 4 bowls.
- 11
Ladle the soup over the noodles.
- 12
Sprinkle the green onions over the soup and serve immediately.
Source: Vicky
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