Chinese Hot And Sour Soup
|Water||1 1⁄4 Cup (20 tbs)|
|Canned bamboo shoots||3⁄4 Cup (12 tbs), drained|
|Dried shiitake mushrooms||1⁄4 Ounce (4 Large Units)|
|Sesame oil||2 Teaspoon|
|Skinless boneless chicken breast||8 Ounce, cut into 2 inch x1/4 inch x 1/4 inch strips|
|Fresh mushrooms||7 Ounce, sliced (2 Cups)|
|Green onions||1⁄3 Cup (5.33 tbs), sliced|
|Chicken stock/One 14 ounces can low-sodium chicken broth mixed with 3/4 cup water||2 1⁄2 Cup (40 tbs), mixed|
|Reduced-sodium soy sauce||2 Tablespoon|
|Cornstarch||1 1⁄2 Tablespoon|
|Firm tofu||8 Ounce, cut into 1/2 x 1/2 inch x 2 inch strips|
|Rice vinegar/White wine vinegar||2 Tablespoon|
|Hot pepper sauce||1⁄4 Teaspoon (Or To Taste)|
1 In a small saucepan, bring 1 cup of the water to a boil. Place the bamboo shoots in a small heatproof bowl and pour 1/2 cup of the boiling water over them. Let them soak for 5 minutes, then drain. Meanwhile, add the dried mushrooms to the water remaining in the saucepan and let soak for 15 minutes. Drain the mushrooms through a sieve, lined with cheese cloth or paper toweling, set over a bowl; reserve the soaking liquid. Slice the mushrooms, discarding the stems.
2 In a large saucepan, heat the oil over moderate heat. Add the chicken and saute, stirring occasionally, for 4 minutes or until no longer pink on the outside. Add the soaked mushrooms, fresh mushrooms, green onions, stock, soy sauce, honey, and reserved mushroom soaking liquid. Bring the saucepan mixture to a simmer.
3 Meanwhile, in a small bowl, mix the cornstarch with the remaining 1/4 cup water. Stir the cornstarch mixture into the simmering soup and cook for 5 minutes. Stir in the tofu, vinegar, and red pepper sauce and cook until the tofu is heated through.