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Chinese Hot-and-Sour Soup

Martha Stewart
  • 0 minutes
  • Serves 8

INGREDIENTS

1

Ten-ounce whole boneless and skinless chicken breast, whole boneless and skinless

2

Carrots

2 cloves

Garlic

1 1/2 tsp

Ginger

1

Onion, small

3

Scallions, large

4 oz

Shiitake mushrooms

1

Egg, large whole

6 oz

Tofu, firm or extra-firm

8 cups

Chicken stock, Homemade

3 tbsp

Soy sauce, low-sodium

1 tsp

Black pepper, freshly ground

1 pinch

Cayenne, pepper

3 tbsp

Cornstarch

1/2 tsp

Salt

6 tbsp

Rice-wine vinegar

2 tsp

Sesame oil, toasted