Hot & Sour Egg Drop Soup
8 cups chicken broth
2 carrots, sliced thinly
2 large green onions sliced thin (separate whites and greens)
1 bundle of bok choy greens (leafy greens with yellow flowers)
Small handful of Snap peas – trimmed and quartered
1/2 package medium tofu, cut into 1/2-inch dice
6 tablespoons white vinegar
6 tablespoons soy sauce
1 tablespoon red chili sauce
1 tablespoon sweet chili sauce
2 teaspoons sugar
2 tablespoons cornstarch, drissolved in 2 tablespoons water
2 eggs, lightly beaten with a splash of water
1 green onion, sliced thinly
Bring the chicken broth to a boil in a large saucepan. stir in carrot, bok choy greens and white parts of the green onion, simmering for about 5 minutes.
Add the vinegar, soy sauce, chili sauces, and sugar - simmer for about 2 minutes.
Pour in the dissolved cornstarch and cook, stirring, until the soup boils and thickens, about 1 minute.
Add tofu, green onion tops and snap pea pods.
Bring soup back to boil and slowly pour in the egg, stirring the soup to create “egg flowers.”
Serve with extra chili sauce for spicing it up.
Variation: Made without tofu, bok choy, snap peas or sweet chili sauce. Added some broccoli slaw, celery and cooked chicken.