Hot and Sour Soup with Mushrooms, Chicken, and Leeks

When I was a kid, our family ate at a Chinese restaurant somewhere in the West San Fernando Valley, just outside L.A. Can’t remember the name of it. But I do remember the Hot and Sour Soup I used to get before every meal (you chose Egg Drop Soup or Hot and Sour).

I have tried to replicate it here. Pretty close facsimile I think. Add more rice vinegar is you want it more “sour”…more Sriracha if you want it more “hot”. Instead of white mushrooms, try porcinis or shiitakes for a more umami flavor. Also, you can substitute tofu for the chicken and vegetable stock for the chicken stock to make it vegan.

Ingredients:

• 3-cups of low-sodium chicken stock or vegetable stock

• 1 cup of mushrooms, remove the end stem, 1/4 inch slice

• 1/4 cup of leeks, white part only, 1/4 inch dice

• 1 tablespoon of rice vinegar

• 1 tablespoon of low-sodium soy sauce

• 1/2 teaspoon of toasted sesame oil

• 1/2 teaspoon of fresh ginger, minced

• 1 teaspoon of Sriracha sauce

• 2 tablespoons of dry sherry

• 1/2 teaspoon of garlic, thin sliced

• 2 tablespoons of cornstarch

• 4-ounces of cooked chicken (I use the dark meat only from a rotisserie chicken), chopped or shredded

• Kosher salt and white pepper

• Chopped chives

Directions:

• Add the chopped chicken, stock, mushrooms, rice wine vinegar, soy sauce, sesame oil, ginger, white pepper to taste, and Sriracha sauce to a medium saucepan and bring to a simmer over medium heat. Cover, lower heat, and simmer for about 30 minutes.

• Whisk together the 2 tablespoons of cornstarch with 2 tablespoons of cold water and add to the simmer soup. Let it thicken for about 5 minutes. Stir in the cooked chicken and let it heat through, about 10 minutes. Taste. I found no need to add salt but you can if you want. Add more white pepper if desired.

• Ladle into bowls and garnish with chopped chives.