Thursday, December 15, 2011

The Potter's Hot and Sour Soup

6 cups of broth ( I have been making perpetual bone broth)
4 - 1/4 inch thick slices fresh ginger (or more)
4 green onions, white and green parts, rough chopped/sliced
1-3 jalapenos, minced/rough chopped, seeded if desired
1/4 cup soy sauce
1/4 cup Chinese rice wine vinegar (or apple cider)
1/4 cup dry sherry, rice wine
1 tsp sesame oil
mushrooms of any type, thin sliced and lightly sauteed
2 eggs

Heat broth and ginger in suitable pot over medium heat. When the broth comes to a boil turn the heat down to a simmer for 10 minutes. Then remove the ginger slices. Add the rest of the ingredients, except eggs, and allow the soup to return to a simmer for a bit. Beat eggs and slowly add while continuously stirring soup. Serve.

Picture was taken before I added the egg. We were all too eager to eat and I forgot to take a pict of the finished product.