Hot And Sour Soup (Hakka)
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
Sauté chicken in a little olive with ginger and garlic
1
Add all the veggies and sauté for 4-5 minutes on medium high heat till tender crisp
2
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
3
Add to your veggies and bring to a simmer, cook for another 6-8 minutes or until veggies are done to your liking
4
Make a slurry of 5 tbsp cornstarch and 1/3 cup water
5
Add it to your simmering soup whisking briskly, and turn the heat down for it to thicken
6
While it thickens whisk two egg whites (optional)
7
Pour into soup once it has thickened (can turn the stove off)whisking well to disperse it
8
Stir in bamboo shoots and tofu and adjust seasoning
9
Explore more Jumprope
Want to create? It’s fast, easy, free & open to anyone.
Learn more.
More than 50,000 step-by-step guides to learn how to do anything.