Easy Hot and Sour Soup (Hakka)

Ingredients

• 3 tbsp oil
• 2 tsp crushed garlic
• 2 tsp grated ginger
• 1 green chili (optional)
• 1/2 lb chicken (250 g, less works too)
• 1 1/2 cup coleslaw mix or shredded cabbages
• 1 green pepper thinly sliced
• 1 red pepper thinly sliced
• 1/2-3/4 cup mushrooms quartered or cut into sixths
• 1/2 cup julienned carrots
• 6 cups Broth (any)
• 3 tbsp Soy Sauce
• 2 tbsp Dark Soy Sauce
• 1.5 tbsp Vinegar
• 2-3 tbsp Asian Style Chili Sauce (I use Sriracha)
• 5 tbsp cornstarch plus 1/3 cup water
• 2 egg whites lightly beaten
• 1/2 cup soft or medium tofu cut into 1 cm pieces
• 1/2 cup julienned bamboo shoots
• 8-10 green chilies thinly sliced
• 1 cup vinegar
• 1/2 tsp sugar
• 1/2 tsp salt

Instructions

1. 1

   --- Chili Vinegar ---

2. 2

   Bring vinegar to a simmer in a small saucepan along with the sugar and salt

3. 3

   Snip your green chilies right into it with kitchen shears, simmer for 3-4 minutes and turn off the stove.

4. 4

   --- Hot and Sour Soup ---

5. 5

   Warm the oil in a heavy bottomed soup pot on medium high heat

6. 6

   Add the ginger and garlic, let it cook for 30 seconds along with the green chili (if using)

7. 7

   Now add the chicken and saute till it all changes color

8. 8

   Stir in your vegetables and saute for 4-6 minutes until tender crisp

9. 9

   Meanwhile mix your broth together with the other ingredients under Flavored Broth Mix - you can also add it all straight to the pot if that's easier.

10. 10

    Simmer for another five minutes

11. 11

    With the soup on a gentle boil whisk in the cornstarch slurry and turn the heat all the way down stirring while it thickens.

12. 12

    Once it thickens you can turn off the stove and whisk the egg whites in and they'll cook in the residual heat.

13. 13

    Stir in your tofu and bamboo shoots if using and adjust seasoning - you want a spicy kick, sour notes, and that rich umami

14. 14

    Serve with Chili Vinegar