FlourAndSpice
Hot And Sour Soup (Hakka)
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Chop 2.5-3 cups of mixed veggies, 2 tsp each ginger and garlic, 1/4-1/2 lb chicken and 1 cup soft or medium tofu. Slice bamboo shoots if needed
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Sauté chicken in a little olive with ginger and garlic
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Add all the veggies and sauté for 4-5 minutes on medium high heat till tender crisp
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Meanwhile in a bowl whisk together 6 cups of broth, 3 tbsp regular soy sauce, 2 tbsp dark soy sauce, 2-3 tbsp Asian chili sauce, 1.5 tbsp vinegar
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Add to your veggies and bring to a simmer, cook for another 6-8 minutes or until veggies are done to your liking
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Make a slurry of 5 tbsp cornstarch and 1/3 cup water
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Add it to your simmering soup whisking briskly, and turn the heat down for it to thicken
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While it thickens whisk two egg whites (optional)
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Pour into soup once it has thickened (can turn the stove off)whisking well to disperse it
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Stir in bamboo shoots and tofu and adjust seasoning
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FlourAndSpice
Sarah - Flour & Spice
A Pakistani Canadian mama of two with a passion for baking and cooking for her blog!
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