Recipe for cooking august moon chinese bistro hot and sour soup

Soups for Salads :: Copy-Cat Soups

August Moon Chinese Bistro Hot and Sour Soup

Source: August Moon Chinese Bistro, Louisville, Kentucky

Chop and measure all ingredients and beat the egg before beginning this recipe. Keep everything close at hand so you can follow cooking times exactly.

1 1/2 tsp. cornstarch
1/2 C. water
1/2 gallon (8 C.) freshly made chicken stock
4 oz. (about 1 C.) bamboo shoots, julienne cut
4 oz. (about 1 C.) chopped water chestnuts
2 oz. fresh shiitake mushrooms (about 1 C.),
    julienne cut or sliced thinly
1 Tbsp. white pepper
1/4 C. vinegar
Salt, to taste
Hot red pepper, to taste (use a light hand)
1 egg, lightly beaten
4 oz. tofu, cut into sm. cubes
1/2 tsp. sesame oil

Whisk together cornstarch and water; set aside.

In a stock pot, warm chicken stock over med. heat. When stock begins to steam, add bamboo shoots, water chestnuts and shiitake mushrooms; cook 15 min., adjusting heat if necessary to keep soup just below a boil.

Stir in white pepper, vinegar, salt and hot pepper to taste. Add cornstarch mixture slowly, stirring until mixture is thick and well-Mix togetherd (at least 2 min. - taste to make sure there is no lingering cornstarch aftertaste before proceeding). Add beaten egg, stirring to make swirls of cooked egg in the soup, with tofu pieces and sesame oil.

Serve immediately.

Servings 8.