Chinese Take Out Hot-and-sour Soup

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 6 dried chinese mushrooms (shitakes are fine)
• 4 cups chicken stock
• 1/3 cup chopped bamboo shoot
• 4 ounces lamb tenderloin or 4 ounces chicken breasts, cut into thin strips
• 1 cup diced firm tofu
• 1/4 cup cider vinegar
• 3 tablespoons soy sauce
• 1 teaspoon toasted sesame oil
• 1 teaspoon chili-garlic sauce
• salt & freshly ground black pepper
• 2 tablespoons cornstarch, mixed with
• 3 tablespoons cold water
• 1 large egg, beaten
• 2 green onions, thinly sliced, for garnish

Recipe

• 1 soak the mushrooms in 1/3 cup boiling water for 15 minutes. with a slotted spoon, lift the mushrooms from the liquid and set aside. strain the liquid through a coffee filter-lined strainer to remove the grit and set aside. discard the tough stems from the mushrooms. squeeze the mushrooms dry. cut into thin slices.
• 2 pour the mushroom liquid and chicken stock into a large stockpot set over medium-high heat. add the mushrooms, bamboo shoots, and meat. bring the mixture to a simmer and add the tofu, vinegar, soy sauce, sesame oil and chili sauce. taste the soup and adjust the seasonings to taste.
• 3 stir the cornstarch mixture and add it to the simmering soup. cook for 2 minutes to thicken the soup. drizzle in the egg while the soup is at a simmer, stirring gently.
• 4 do not boil.
• 5 serve hot, garnished with green onions.
• 6 the soup can be made up to the cornstarch addition up to 1 day ahead, covered and refrigerated. to finish the soup, reheat over medium-high heat and once it reaches a simmer, resume the recipe.