Hot and Sour Soup is almost as easy to make as its first cousin, Miso Soup.
This is where you watch those umami Asian seasonings do their magic in no time. Hot and sour soup has only the added initial step where you coat the chicken and stir-fry it before adding all remaining ingredients, and even that step disappears when you make a vegetarian hot and sour soup with tofu, or a fish hot and sour soup. In fact I am including the Miso Soup link in this recipe, for all variations. Just as long as you leave the eggs and the vinegar in the dish, you can play with as many ingredients and varieties as those I have listed in the miso soup.
- 1 tablespoon cornstarch
- 6 chicken cutlets, cut into thin strips and blotted thoroughly dry with paper towels
- 1/4 cup toasted sesame oil
- 3 quarts (12 cups) water
- 3 cups sliced shitaki mushrooms caps
- 2 cups frozen corn kernels
- 4 ribs celery, peeled and sliced thin
- 2-inch piece fresh ginger, grated
- 1/4 cup rice vinegar
- 1/4 cup bottled hot sauce, or to taste
- 2 tablespoons cornstarch, diluted in a little cold water
- 1/2 cup white miso paste
- 3 eggs, beaten
- 6 scallions, sliced very thin
- 4-5 sprigs cilantro, tough stems discarded, minced
Mix the cornstarch and chicken strips and set aside.
Heat the oil in a heavy Pot. Add the chicken mixture and saute, stirring quickly, just a minute or two, until the strips are no longer pink. add the water and bring to a boil. Add the mushrooms, corn, celery and ginger, and cook for 10 more minutes. Add the vinegar, hot sauce, cornstarch mixture and miso, and cook five more minutes. Turn off the heat and slowly pour the eggs into the soup, mixing constantly. Stir in the scallions and cilantro.