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This quick and easy soup is a perfect winter treat. The hot and the sour can be adjusted to your own taste by adjusting the vinegar and soy up or down for the sour, and you can add more pepper for a higher heat level. White Pepper is traditional for Hot and Sour Soup, but we love the flavor the freshly ground black pepper brings to the mix. If you like a thicker soup, feel free to thicken with arrowroot or cornstarch.

  • 2 boneless/skinless chicken breasts
  • 1 8 oz. can bamboo shoots
  • 1 bunch green onions (about 5-6)
  • 8 oz. tofu (we used extra firm)
  • 1 15 oz. can of straw mushrooms
  • 2 qts. chicken stock
  • 2 TB. Chinese black vinegar
  • 1 tsp. salt or soy sauce
  • 1 8 oz. pkg. cellophane or bean thread noodles

Cut the bamboo shoots into matchstick-sized pieces, diagonally slice the green onions, dice the tofu into 1/4-inch cubes, and drain the mushrooms. Slice the chicken breasts into matchstick-sized pieces and put to the side. Heat the stock and add the vinegar, PEPPER and soy or salt. Add the chicken and cook for 5-10 minutes (the chicken will float when cooked). Then add the noodles, tofu, bamboo shoots and mushrooms and simmer for 3-5 minutes. Serve in bowls sprinkled with the green onions.

Prep. time: 15 minutes
Cooking time: 15 minutes
Serves: 6-8

Black Pepper Fine Shaker 2.2 oz. 1/2 cup jar

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