Chinese Hot and Sour Soup |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 4 |
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It's from a favourite cookbook, Asian Soups. I love hot and Sour Soup, and this is a pretty good recipe. Prep time includes soaking times for mushrooms and noodles. Ingredients:
8 cups chicken stock (i can buy a good quality canned capmbell's asian style one) |
2 ounces dried vermicelli, broken into pieces about 1 to 2 inches |
4 dried shiitake mushrooms |
7 ounces finely diced chicken, skinless,boneless,taken from breast or thigh |
1/2 cup canned bamboo shoot, shredded |
1 teaspoon finely grated fresh ginger |
2 tablespoons ketchup or 1 tablespoon tomato paste |
1 tablespoon sherry wine vinegar |
1/2 teaspoon white pepper |
2 scallions |
1 small red chile, finely chopped |
Directions:
1. Heat stock in large saucepan over medium heat.
2. Place noodles in a bowl, add boiling water to cover and soak until soft-about 3-5 minutes Drain and add to the stock.
3. Place mushrooms in a bowl, add boiling water to cover and soak for 5 minutes.
4. Drain, slice thinly and add to the stock.
5. Add diced chicken, bamboo shoots and ginger and stir to combine.
6. Cook until chicken is tender, 3-4 minutes.
7. Stir in remaining ingredients and cook for 1-2 minutes more.
8. Taste and adjust seasonings by adding a little more vinegar or chili as desired.
9. Serve immediately, ladled into bowls.
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