Hot and Sour Soup ala ~CHB~
(original
recipe by Ronnie Woo)
1 medium yellow onion, finely chopped
½ tsp. kosher salt
½ tsp. ground white pepper
1 c. stemmed and sliced shiitake mushrooms (two 4oz cans, drained, would work)
4 c. chicken broth
2 Tbsp. unseasoned rice vinegar
1 Tbsp. reduced-sodium soy sauce
½ to 1 Tbsp. hot sauce (add this to taste)
1 Tbsp. tahini
2 tsp. grated (fresh) ginger
2 eggs
1 cup packed baby spinach, chopped
Toasted sesame oil (for serving)
Crispy wonton 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.
