Hot and Sour Soup

Hot and Sour Soup

By Celeste Giron

8 c. chicken broth
1- 10oz. chicken breast- skinless and boneless
2 tsp. toasted sesame oil
2 cloves garlic, minced
4oz. Shiitake mushrooms, stemmed and sliced ¼ inch thick
1 sm. onion cut lengthwise into 1/4th inch slices
2 carrots, peeled and cut into matchsticks
1 ½ tsp. grated ginger
1 teaspoon freshly ground pepper
Pinch cayenne pepper
½ tsp. salt
3 Tbs. cornstarch
3 Tbs. low-sodium soy sauce
6 Tbs. rice-wine vinegar
1 lg. whole egg, plus 1 lg. egg white, beaten
3 large scallions, trimmed and cut crosswise into ¼ inch thick slices
6 oz. firm or extra-firm tofu, cut into ½ inch cubes

In a small saucepan, bring 3 cups chicken stock to a boil. Add chicken breast; poach until cooked through, about 12 minutes. Transfer chicken to a cutting board; slice in half crosswise, then into ¼ inch thick strips. Set aside. Pass stock through a cheesecloth-lined sieve set over a medium bowl; set aside.In a 6 qt. saucepan, heat oil over medium-low heat. Add garlic and onion and cover, sauté, stirring occasionally, until translucent, 6 to 7 minutes. Add mushrooms, and sauté until tender, about 5 minutes. Add reserved and remaining chicken stock, carrots ginger, black pepper, cayenne, and salt; bring liquid to a boil. Reduce the heat, and simmer until carrots are tender, about 3 minutes.Place cornstarch in a small bowl, and slowly whisk in soy sauce until cornstarch has dissolved. Whisk in vinegar. Slowly whisk cornstarch mixsture into soup. Simmer until soup is clear, 5 to 7 minutes. Add reserved chicken, and continue simmering until chicken is heated through, about 2 minutes. Turn off the heat.Slowly pour beaten eggs through a perforated spoon into soup, cover soup, and let stand 1 minute. Remove the cover, and gently stir. Add scallions and tofu. To serve, ladle into individual bowls.