Panda Express Hot and Sour Soup
This is a clear broth soup flavored with vinegar, white pepper, chili garlic sauce and sesame oil. It contains button mushrooms, sliced tofu and diced green onions.
The Asian ingredients are available on the Asian foods aisle of many supermarkets.
6 cups of chicken broth or vegetable broth
6 Tbsp soy sauce
3/4 cup button mushrooms, sliced (fresh or canned)
2 tsp Chili Garlic Sauce
1/3 tsp ground white pepper
3 Tbsp cornstarch and 3 tablespoons cold water
1 egg, beaten
6 oz firm tofu, diced into (2-in long x 1/4-in wide x 1/8-inch thick strips)
2 green onion stalks, diced (including green tops)
1/3 cup distilled white vinegar
3/4 tsp sesame oil
Bring chicken broth to a simmer in a 3-quart saucepan.
Add soy sauce, sliced button mushrooms, Chili Garlic Sauce and white pepper. Simmer for 5 minutes.
Combine 3 Tbsp of cornstarch with 3 Tbsp of cold water in a cup. Stir until mixture is smooth.
Add cornstarch mixture to hot soup and stir well. Simmer for 3 or 4 minutes until soup is thickened.
Beat egg in a cup until yolk and white are combined. Pour beaten egg slowly, in a fine stream, into soup.
Stir soup slowly several times. Stop stirring and wait 30 seconds for egg to cook.
Add tofu strips and green onions to soup. Stir well. Remove from heat.
Add distilled white vinegar and sesame oil.
Stir a few times and serve hot.
Makes about 6 cups. Serves 4 to 6