This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
August Moon's Hot-and-Sour Soup
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- #2446
serves/makes:
ready in:
under 30 minutes
under 30 minutes
7 reviews
ingredients
1 1/2 teaspoon cornstarch
1/2 cup water
8 cups freshly made chicken stock
1 cup bamboo shoots, julienne cut
1 cup chopped water chestnuts
1 cup fresh shiitake mushrooms, julienne cut or sliced thinly
1 tablespoon white pepper
1/4 cup vinegar
salt, to taste
Hot red pepper, to taste (use a light hand)
1 egg, lightly beaten
4 ounces tofu, cut into small cubes
1/2 teaspoon sesame oil
directions
Whisk together cornstarch and water; set aside.
In a stock pot, warm chicken stock over medium heat. When stock begins to steam, add bamboo shoots, water chestnuts and shiitake mushrooms; cook 15 minutes -- adjust 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-combined (at least 2 minutes -- 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.
added by
jenna-kate
nutrition data
152 calories, 2 grams fat, 28 grams carbohydrates, 6 grams protein per serving. This recipe is low in fat.
Please note:
This is a copy cat recipe submitted to CDKitchen by a third-party. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nationwide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. All trademarks referenced are property of their respective owners.
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reviews & comments
November 14, 2009
It's not bad, but it doesn't taste like the real stuff. I used canned chicken broth, and it ended up more like a hot & sour chicken soup.
February 25, 2009
Great base recipe. Needs 1 1/2 Tablespoon of cornstarch though not teaspoons. Also water chestnuts throw off the consistency of regular hot sour soup.
February 7, 2009
Absolutely delicious and easy. Didn't thicken up though with only 1 1/2 teaspoons of cornstarch, so thinking it needs way more. Didn't use the water chestnuts either....will definitely make this again and again, though. As good as any restaurant.
April 10, 2008
This has become our favorite tofu dish and one of our favorite vegetarian dinners. I use more shiitakes and tofu, less bamboo shoots, and no water chestnuts, and sprinkle it with a few slices of scallion and some fresh cilantro leaves just before serving.
February 2, 2008
Easy and Cheap to make and super yummy. You've got to try this recipe!
March 19, 2007
(Bro.) Super duper good! (Sis) (I give it a 4) It was delicious.
February 16, 2006
i'm having trouble printing this recipe could someone just email it to me at [email address removed - this is a public forum you don't want to post your email address!]...i really enjoy the incredients with this soup....thanking u in advance for your cooperation.