hot and sour soup with bean sprouts

Ingredients

• Servings: 4
• 1 serrano chile pepper, seeded and minced
• 5 cups chicken broth
• 2 cloves garlic, minced
• 1 teaspoon minced fresh ginger
• 5 fresh shiitake mushrooms, stemmed and sliced
• 1/2 pound firm tofu, cut into strips
• 1 (8 ounce) can bamboo shoot strips, drained
• 1 cup bean sprouts
• 2 tablespoons tamari
• 2 tablespoons rice vinegar
• 1 tablespoon soy sauce
• 1 teaspoon black pepper
• 2 tablespoons cornstarch
• 2 tablespoons mirin (japanese sweet )
• 2 green onions, thinly sliced
• 1 tablespoon fresh cilantro, leaves picked from stems
• 1 egg, beaten

Recipe

Preparation Time: 30 mins Cook Time: 10 mins Ready Time: 40 mins


• place the minced serrano and chicken broth into a large saucepan. bring to a boil over high heat, then reduce heat to medium. stir in the garlic and ginger, simmer for 1 minute. stir in the shiitake mushrooms, tofu, and bamboo strips, simmer for 2 minutes to soften mushrooms.
• stir in the bean sprouts, tamari, rice vinegar, soy sauce, and black pepper; simmer for 1 minute to soften the bean sprouts.
• dissolve the cornstarch in the mirin, and stir into the simmering soup; cook for 30 seconds to thicken. remove from heat and pour in beaten egg while stirring slowly. ladle soup into bowls; garnish with green onion and cilantro leaves.