Hot and Sour Soup with Shiitakes and Eggs
This soup is so easy and fast to make; a perfect meal for lunch or dinner. The shiitakes simmer to a meaty tenderness, then you simply add the hot, sour flavors and the eggs. You have the option of scrambling the eggs, as in the photo, or stirring them in, which makes an egg-drop soup, with strands of egg floating throughout.
- 4 large eggs, whisked
- 1/4 teaspoon salt
- 1 1/2 tablespoons cornstarch
- 2 teaspoons black pepper, very coarsely cracked
- 1/4 cup rice vinegar
- 2 teaspoons soy sauce
- 1 teaspoon sesame oil
- 1 quart chicken or vegetable stock
- 4 ounces fresh shiitake mushrooms, sliced
- 5 medium green onions, cut diagonally
- 1/4 cup cilantro leaves, whole
- Whisk the eggs and salt and reserve. When the soup is ready you will scramble them, so have a small sauté pan and a spatula ready.
- Combine cornstarch or arrowroot and pepper in a small bowl. Whisk in vinegar, soy sauce, and sesame oil. Reserve.
- Pour stock into a 4 quart saucepan and place it over medium high heat. Add the shiitakes and bring to a boil, reduce heat and simmer for about 5 minutes, until the mushrooms are tender.
- Whisk in the reserved cornstarch mixture and bring to a boil, it with thicken quickly. Scramble the eggs to taste. For egg-drop soup, simply stir the pot in a circular motion and pour the eggs in, and they will cook almost instantly.
- Remove from the heat and stir in cilantro and scallions, portion into bowls and add 1/4 of the egg mixture to each bowl. Serve immediately.
Add cubed silken tofu for a heartier soup.
Calories: 139, Fat: 7 g, Cholesterol: 211 mg, Sodium: 455 mg, Carbohydrate: 7 g, Dietary Fiber: 1 g, Protein: 9 g