CHINESE TAKEOUT SOUP RECIPES

Steps:

• In a large sauce pot, bring the chicken broth and soy sauce to a boil over medium high heat. Boil for 2 minutes. Taste and add more soy if needed.
• Meanwhile, trim roots/tips and remove outer layer of scallions. Slice the scallions (white and green portions) to approximately 1/8 thick slices.
• Combine the cornstarch with the cold water and mix well (no lumps).
• Slowly add cornstarch mixture to the boiling broth while constantly stirring to desired consistency. (you may not need it all). Stir while boiling for 2 minutes.
• Reduce heat to a low boil, add white pepper and then "drizzle" the beaten eggs "slowly" into the broth while stirring constantly. The eggs should be forming into small streams of ribbons. Continue to gently boil 1 minute.
• Remove pan from heat and add the sliced scallions to the soup.
• Serve the soup immediately, stirring the pot before each serving is dished.
• Enjoy!

Steps:

• Soak the mushrooms in 1/3 cup boiling water for 15 minutes. With a slotted spoon, lift the mushrooms from the liquid and set aside. Strain the liquid through a coffee filter-lined strainer to remove the grit and set aside. Discard the tough stems from the mushrooms. Squeeze the mushrooms dry. Cut into thin slices.
• Pour the mushroom liquid and chicken stock into a large stockpot set over medium-high heat. Add the mushrooms, bamboo shoots, and meat. Bring the mixture to a simmer and add the tofu, vinegar, soy sauce, sesame oil and chili sauce. Taste the soup and adjust the seasonings to taste.
• Stir the cornstarch mixture and add it to the simmering soup. Cook for 2 minutes to thicken the soup. Drizzle in the egg while the soup is at a simmer, stirring gently.
• Do not boil.
• Serve hot, garnished with green onions.
• The soup can be made up to the cornstarch addition up to 1 day ahead, covered and refrigerated. To finish the soup, reheat over medium-high heat and once it reaches a simmer, resume the recipe.