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Chinese Hot and Sour Soup

Time 30 minutes
Yields Serves 4
Chinese Hot and Sour Soup
1

Wipe mushrooms clean with damp paper towel. Break stem off each and set aside. Thinly slice caps, then stack them into a pile and cut in half. Rinse spinach in cold water and dry well. Trim roots and most of green tops from onions and thinly slice. Set aside.

2

Mix soy sauce, vinegar, pepper, sesame oil and hot pepper sauce. Set aside.

3

Combine broth, mushrooms and spinach in large pot. Simmer over medium heat 4 minutes.

4

Stir soy sauce mixture into broth. Taste and add more soy sauce or hot sauce--whatever you feel would improve and balance flavor.

5

Mix cornstarch and water and add to broth. Stir a couple of minutes to blend. Add tofu and continue to stir; cornstarch mixture will give a slight thickness to broth. Serve hot (or cold) with a sprinkle of chopped green onions on top.


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