Two soup recipes | Imamother

BeershevaBubby

Wed, Oct 29 2008, 3:55 pm

Roasted Pumpkin Soup (can also use butternut squash)

Hot and Sour Soup

6 cups chicken stock
1/4 lb chicken breast, julienned
2 tablespoons garlic and chili paste
2 tablespoons soy sauce
3/4 teaspoon ground white pepper
4 eggs, beaten
5 tablespoons cornstarch
1/2 cup bamboo shoots, julienned
1/2 cup water chestnuts, sliced
1 cup shiitake mushrooms, slices and stems removed
1 cup straw mushrooms
1 12 ounce package cake tofu, diced
1/4 cup white vinegar
1 teaspoon sesame oil
scallions, finely chopped for garnish

1. Bring stock to a simmer
2. Add soy sauce, chicken, mushrooms and chili paste. Simmer for 10 minutes
3. Add pepper, vinegar, bamboo shoots, water chestnuts and tofu
4. Simmer for 5 minutes
5. Mix cornstarch with 5 tablespoons of water and add
6. Bring back to a simmer and pour the eggs in a very thin stream over the surface. Let stand for 10 seconds before stirring in the sesame oil
7. Serve with a garnish of chopped scallions

Note: White pepper, chili paste and vinegar can be adjusted according to taste. And I use less egg. I also don't have access to bamboo shoots and water chestnuts so I use bean sprouts and beet leaves (don't have bok choy here either) instead.