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
Add all the veggies and sauté for 4-5 minutes on medium high heat till tender crisp
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
Add to your veggies and bring to a simmer, cook for another 6-8 minutes or until veggies are done to your liking
Make a slurry of 5 tbsp cornstarch and 1/3 cup water
Add it to your simmering soup whisking briskly, and turn the heat down for it to thicken
While it thickens whisk two egg whites (optional)
Pour into soup once it has thickened (can turn the stove off)whisking well to disperse it
Stir in bamboo shoots and tofu and adjust seasoning
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