a
Hot and Sour Soup
1¼+ quarts
Ingredients
- 1 qt. prepared RC FlavorMatch Vegetarian Chicken
- ¼ tsp. crushed red pepper flakes
- 1-2 tsp. sugar
- 1 carrot, julienne
- 6-8 mushrooms, sliced (white, shitake or wood ear)
- 3 scallions, bias cut
- 2-3 Tbsp. rice wine vinegar
- 4 tsp. soy sauce
- 2 Tbsp cornstarch
- 1 egg, beaten well
- 2 tsp. water
- 4 oz. firm tofu, cut into medium cubes
- sesame oil to taste
Instructions
- 1 Combine the prepared RC Healthy Foundations® Gluten Free Pareve Vegan FlavorMatch® Chicken Flavored Base, crushed red pepper flakes, sugar, carrot, mushrooms, and scallions.
- 2 Simmer for 3-5 minutes.
- 3 Combine the vinegar, soy sauce and cornstarch.
- 4 Mix well.
- 5 While the stock is simmering, slowly stir in the cornstarch mixture.
- 6 Combine the egg with 2 teaspoons of water and mix well.
- 7 Stir the stock to create a whirlpool effect.
- 8 Slowly pour the egg mixture over a whip held about 3 inches above the swirling stock.
- 9 Allow the egg to cook for a few seconds.
- 10 Add the tofu and sesame oil.
- 11 Do not stir the stock with a whip.
- 12 Use a spatula and slowly stir the soup.
- 13 Adjust the seasoning with additional RC Healthy Foundations® Gluten Free Pareve Vegan FlavorMatch® Chicken Flavored Base and vinegar.