i'm petty sure I have already expressed how much I love Asian cuisine, right? If not, just know I LOVE IT! Last week, my son developed a little cold and then my husband caught it. I made chicken teriyaki in the crockpot one night so once my husband said he felt bad I thought, OH! I can use that leftover chicken to make hot and sour soup! I feel like a good, hot, soup can cure any cold. I realize not everyone is going to have left over teriyaki chicken, but I would suggest cooking your chicken in the crockpot the day of with either homemade teriyaki sauce or store bought is fine too! I think it added another depth of flavor.
I already have a pretty good variety of asian ingredients so I knew I probably wouldn't even have to venture to the store. However, the ONE ingredient (ginger) I knew I really needed fresh, I didn't have, so I had to run out for some. Trust me though, when you make this, you'll want fresh ginger and garlic. Having fresh ingredients/herbs, is not always a necessity but for this recipe it is.
Adding fresh ginger to your water, along with lemon, has some amazing health benefits! It's rich in vitamin C and antioxidants. It keeps your skin healthy, young and moisturized. Together they stimulate good digestion: this combination is perfect for fighting digestive problems like indigestion, slow intestinal movement, and fluid retention. And the best benefit? It helps with weight loss!
Ok, back to the soup! I used a microplane to grate the ginger and garlic. The microplane is easily one of my favorite kitchen tools. I use it to zest fruit, grate cheese, garlic etc. Using it for garlic and ginger almost turn them into a paste, which helped it kind of dissolve into the soup instead of leaving it in tiny pieces.
This batch made a lot so I stored the leftovers in, what else but a chinese soup container! I keep all of my take out containers, except the paper ones.
This soup was easily the best I've ever had! Seriously, I had three bowls. It was really easy to make too!
When you make it be sure to tag me @thesavorysoul and use the hashtag #thesavorysoul
3 Chicken Breasts
4 Cups Chicken Stock
1 Package assorted wild mushrooms (thinly sliced)
1 Small can bamboo shoots (thinly sliced)
1.5 Tbsp fresh grated ginger
1 Tbsp grated garlic
1/2 Tbsp chili garlic sauce (I used 1 Tbsp bc I like it spicy!)
1/3 Cup soy sauce
1/4 Cup rice vinegar
1 Tsp sesame oil
2-3 Tbsp corn starch mixed with about 1/3 cup water OR all purpose flour
1 Egg lightly beaten
Pinch of sugar
Put mushrooms in a large bowl then add at least 1 cup boiling water and let sit for 20 min. Save that water!
In a large pot, I used my Le Creuset dutch oven, combine chicken stock, mushroom water, ginger, garlic, chili garlic sauce, soy sauce, and sesame oil. Stir and bring to a boil.
Add in the rice vinegar, mushrooms, bamboo and some pepper. Reduce heat and simmer for about 10 minutes.
While the soup is simmering shred your chicken you cooked in the crock pot. Then add to the pot.
Make your corn starch slurry then slowly add it to the soup while stirring.
Once it has thickened add a pinch of sugar.
Lastly, begin to stir soup in a clockwise direction slowly. While stirring, pour the beaten egg into the soup. I used a measuring cup that had a spout so it made a thin stream as it was being poured and it worked perfectly.
Serve in large soup bowl and top with crispy wontons! I did not think about this until after the fact but I totally will next time.