Tuesday, May 17, 2011
Hot and Sour Soup: Fake-Out Take-Out
Sometimes I just CRAVE me some hot & sour soup! Now, before any rumors start flying: no, I’m not pregnant. This is nothing new – ask my mom, I’ve had this craving since I was a kid (that and buffalo chicken wraps). I’m a strange gal, I know it!
Anyhow, Chinese take-out is one of my all time favorites (I know I say that a lot, but I have a LOT of favorites- don’t judge!). Chicken fried rice and hot & sour soup = one happy gal. Problem is that I have a hard time finding a REALLY good hot and sour soup. My favorite is from PF Changs (or their sister company: Pei Wei). Neither of which are super close to the house, making last minute take out, a non-option.
“PF Changs hot and sour soup recipe.” Oh how I love google. I came across this gem of a recipe, and with a little tweakage, had a hot bowl of my favorite hot & sour soup! This recipe comes so close that even I don’t notice the difference! Hello fake-out take-out!
Now, if only I could get the hubs on board w/ the whole hot & sour soup thing. He is not a fan AT all. Oh well, more soup for me!
Hot & Sour Soup
Adapted from: Food.com
2 chicken breasts, sliced super thin (1/4-1/8 inch thick)
1 tsp canola or vegetable oil
2 pints of fresh shiitake mushrooms (roughly 3.5oz each) - cut into thin strips
1 quart low sodium chicken broth/stock
1 cup low sodium soy sauce
1 1/2-2 tsp white pepper (i used 2)
1 small can (roughly 6 oz) bamboo shoots, cut into matchsticks
1/4 cup cornstarch
1/4 cup water
2 eggs, beaten
6 oz of firm/extra firm tofu, cubed into 1/2" cubes
3 oz white vinegar
In a saucepan, heat the canola oil over medium high heat. Saute the chicken until cooked through. Add the mushrooms and saute for another 3 minutes.
Add chicken stock and bring to a boil. Mix in soy sauce, white pepper, and bamboo shoots. Allow to cook for about 2-3 minutes.
Mix together corn starch and water to make a slurry. Add the slurry into the boiling mixture until it thickens to desired consistency (may not need to use entire amount).
Add eggs, stirring until cooked through (only 30 seconds or so). Last, turn off heat and add the tofu along with the vinegar. Stir to combine and ladel into soup bowls.
Garnish with green onions and enjoy!