LOW SODIUM HOT AND SOUR SOUP RECIPES

Steps:

• Cut chicken breast into uniform, thin strips. Pan cook until the bottom changes color from pink to pale tan color, then flip the pieces over. When there is no sign of pink color, remove from pan and set aside. IMPORTANT: don't cook as much as you'd cook a chicken breast you might eat by itself: heating the soup will continue to cook the chicken, resulting in tough, overcooked chicken in your soup.
• Dissolve tamarind paste by heating with an ounce of the chicken stock. (microwave is a good way to do this). Remove any seeds from melted paste, since they're inedible.
• Bring stock to boil. Add tamarind/stock mixture, Chinkiang vinegar, pepper, chili pepper, fenugreek, cardamom, bamboo shoots, mushrooms, and spinach; SAVE LIQUID FROM BAMBOO SHOOTS. Stir. Let cook for 3 minutes.
• While cooking, in separate bowl combine cornstarch or flour and liquid from the previous step to make a slurry. Add slurry a little at a time and stir until thick (all slurry may not be necessary, so add as much as necessary for desired thickness).
• Add eggs while stirring and cook for 30 seconds or until eggs are done. Add green onions and chicken.
• Cut tofu into strips that are about 1/4" x 1/4" x however thick the tofu brick is.
• Remove from heat. Add rice vinegar and tofu and blend thoroughly.
• Serve with crispy fried won tons if desired.

Steps:

• In a small saucepan, bring 3 cups chicken stock to a boil. Add chicken breast; poach until cooked through, about 12 minutes. Transfer chicken to a cutting board; slice in half crosswise, then into 1/4-inch-thick strips. Set aside. Pass stock through a cheesecloth-lined sieve set over a medium bowl; set aside.
• In a 6-quart saucepan, heat oil over medium-low heat. Add garlic and onion, and cover. Saute, stirring occasionally, until translucent, 6 to 7 minutes. Add mushrooms, and saute until tender, about 5 minutes. Add reserved and remaining chicken stock, carrots, ginger, black pepper, cayenne, and salt; bring liquid to a boil. Reduce the heat, and simmer until carrots are tender, about 3 minutes.
• Place cornstarch in a small bowl, and slowly whisk in soy sauce until cornstarch has dissolved. Whisk in vinegar. Slowly whisk cornstarch mixture into soup. Simmer until soup is clear, 5 to 7 minutes. Add reserved chicken, and continue simmering until chicken is heated through, about 2 minutes. Turn off the heat.
• Slowly pour beaten eggs through a perforated spoon into soup. Cover and let stand 1 minute. Remove the cover, and gently stir. Add scallions and tofu. Ladle into individual bowls.