Recently I started watching the cooking show “Chinese Food Made Easy” on the cooking channel. I love asian food but sometimes cooking it seems intimidating. This show really does simplify it for you.
We made this hot and sour soup and it was SO good. I might prefer to do tofu instead of shredded chicken next time. We’ll see. If you make the soup in advance the flavors have time to seep into the cooked chicken. But when you add cooked chicken to the soup, to me, the flavor is lacking. The next day the chicken tasted much better in the soup. You could leave out any protein all together and it would still be delicious.
- 1 tablespoon peanut, vegetable, or canola oil
- 1 (1-inch) piece fresh ginger, peeled and thinly sliced
- 2 handfuls fresh shiitake mushrooms, sliced or 1 small handful dried Chinese mushrooms, reconstituted and sliced
- 1 red chile, seeded and finely chopped
- 1 tablespoon Shaohsing rice wine or dry sherry
- 3 cups vegetable stock, hot
- 1 (8 ounce) can bamboo shoots, drained and rinsed
- 1 tablespoon regular soy sauce
- 1 tablespoon low-sodium soy sauce
- 1 tablespoon black rice vinegar (recommended: Chinkiang) or balsamic vinegar
- Pinch freshly cracked white pepper
- 1 tablespoon cornstarch, blended with 2 tablespoons cold water
- 7 ounces cooked egg noodles
- 2 small handfuls bean sprouts
- 8 fresh baby corns, sliced
- 1 scallion, sliced
- 3 1/2 ounces cooked chicken, shredded
In some bowls, layer some of the cooked egg noodles with the raw bean sprouts, raw sliced baby corn, and spring onions. Top everything with the shredded chicken, and then spoon plenty of the soup base over the ingredients. Give the noodle pot or bowl a good stir, and serve immediately.