Chinese Hot-and-Sour Soup

Name: Chinese Hot-and-Sour Soup
Yield: 1
Cuisine: Chinese
Ingredients: 8 cups Homemade Chicken Stock, or canned low-sodium chicken broth, skimmed of fat; 1 ten-ounce whole boneless and skinless chicken breast; 2 teaspoons toasted sesame oil; 2 cloves garlic, minced; 1 small onion, cut lengthwise into 1/4-inch-thick slices; 4 ounces shiitake mushrooms, stemmed and sliced 1/4 inch thick; 2 carrots, peeled and cut into matchsticks; 1 1/2 teaspoons grated ginger; 1 teaspoon freshly ground black pepper; Pinch cayenne, pepper; 1/2 teaspoon salt; 3 tablespoons cornstarch; 3 tablespoons low-sodium soy sauce; 6 tablespoons rice-wine vinegar; 1 large whole egg, plus 1 large egg white, beaten; 3 large scallions, trimmed and cut crosswise into 1/4-inch-thick slices; 6 ounces firm or extra-firm tofu, cut into 1/2-inch cubes

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cook: 0 hr
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Summary

This classic spicy Chinese soup relies on ginger and cayenne for its bite.

Ingredients

8 cups Homemade Chicken Stock, or canned low-sodium chicken broth, skimmed of fat
1 ten-ounce whole boneless and skinless chicken breast
2 teaspoons toasted sesame oil
2 cloves garlic, minced
1 small onion, cut lengthwise into 1/4-inch-thick slices
4 ounces shiitake mushrooms, stemmed and sliced 1/4 inch thick
2 carrots, peeled and cut into matchsticks
1 1/2 teaspoons grated ginger
1 teaspoon freshly ground black pepper
Pinch cayenne, pepper
1/2 teaspoon salt
3 tablespoons cornstarch
3 tablespoons low-sodium soy sauce
6 tablespoons rice-wine vinegar
1 large whole egg, plus 1 large egg white, beaten
3 large scallions, trimmed and cut crosswise into 1/4-inch-thick slices
6 ounces firm or extra-firm tofu, cut into 1/2-inch cubes