Hot And Sour Chicken And Mushroom Soup
|Dried shiitake mushrooms||6|
|Canned low sodium chicken broth||4 Cup (64 tbs) (Undiluted)|
|Green onions||2 , cut into pieces|
|Ginger root||1⁄2 Ounce, sliced|
|Skinned boned chicken breast halves||8 Ounce|
|Firm tofu||1⁄2 Pound, drained and cut into 1/4-inch strips|
|Cider vinegar||3 Tablespoon|
|Reduced sodium soy sauce||2 Tablespoon|
|Egg||1 , beaten|
|Dark sesame oil||1 Teaspoon|
|Ground white pepper||3⁄4 Teaspoon|
|Green onions||2 , thinly sliced|
Pour boiling water to cover over dried shiitake mushrooms,- let stand 30 minutes.
Drain,- remove and discard mushroom stems.
Slice mushroomcaps into 1/4-inch slices.
Combine chicken broth, green onion pieces, and sliced gingerroot in a Dutch oven.
Bring to a boil; reduce heat, and simmer, uncovered, 20 minutes.
Remove and discard onions and gingerroot.
Add reserved mushroom caps and chicken strips to broth, and cook 5 minutes.
Stir in rofu, vinegar, and soy sauce; cook 2 minutes.
Combine water and cornstarch, stirring until smooth; stir cornstarch mixture into broth mixture, and cook until slightly thickened.
Slowly drizzle egg into soup, stirring soup constantly.
Stir in sesame oil and pepper.