Recipes for the Web

Barrington Software Incorporated

Hot and Sour Soup

Serves 8

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

1. 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 1/4-inch-thick strips. Set aside. Pass stock through a cheesecloth-lined sieve set over a

medium bowl; set aside.

2. In a 6-quart 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.

3. Place cornstarch in a small bowl, and slowly whisk in soy sauce until cornstarch has

dissolved. Whisk in vinegar. Slowly whisk cornstarch mixture 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.

4. 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.

Per serving: 206 calories, 5 g fat, 65 mg cholesterol, 9 g carbohydrate, 500 mg sodium, 22 g

protein, 2 g dietary fiber.

From Martha Stewart

http://www.cooken.com

info@barringtonsoftware.com