Hot and Sour Soup ala ~CHB~
recipe by Ronnie Woo)
2 Tbsp. EVVO
1 medium yellow
onion, finely chopped
½ tsp. kosher salt
½ tsp. ground
1 c. stemmed and
sliced shiitake mushrooms (two 4oz cans, drained, would work)
4 c. chicken broth
2 Tbsp. unseasoned
1 Tbsp. reduced-sodium
½ to 1 Tbsp. hot
sauce (add this to taste)
1 Tbsp. tahini
2 tsp. grated
1 cup packed baby
Toasted sesame oil
strips (optional, for serving)
- Heat oil in large
pot over medium heat; add onion, salt, and white pepper; cook, stirring
occasionally, until onion is translucent and lightly browned (4 to 5 minutes);
add mushrooms and cook another 2 to 3 minutes.
- Stir in broth,
vinegar, soy sauce, tahini, and ginger; bring to a boil over high heat, then
reduce to medium low heat.
- Whisk eggs
together in a small bowl; holding a fork to the edge of the bowl, gently pour
the eggs through the tines into the soup, stirring constantly in a circular whirlpool
motion (soup will be creamy with small fleck of egg scattered throughout);
simmer until just heated through, about 1 to 2 minutes.
- Stir in spinach
until wilted, then remove from heat.
- Divide soup into
serving bowls; drizzle a little toasted sesame oil over each serving, and serve
with crispy wonton strips if desired.