Hot & Sour Soup

Serves 8-10

This yummy recipe is from Flavour cooking school. It was from a "chinese take-out class" & this recipe was by far my favorite! I made this on Valentine's & called it Hot & "Sexy" Soup & had Choco-love dark chocolate bars for our treat~Enjoy! :)

1-lb Organic chicken breasts, boneless & skinless

8c. chicken stock( 8- c. water to approx. 10 tsp. More Than Gourmet condensed stock)

2- Tb. ginger, grated

1/2 c. soy sauce ( I used Tamari)

1/4 c. rice vinegar( plain, not seasoned)

3 Tb. cornstarch

1/4 c. cold filtered water

2- eggs

1-c. tofu, extra firm & diced small

6- green onions diced

1-1/2 c. napa cabbage, julienned(pull out inner tough stems)

1- Tb. sesame oil

2-3 tsp. sambal chili paste

2- Tb. minced fresh cilantro, for garnish

Boil water in med. sauce pan, reduce to a simmer, add chicken & simmer until cooked~approx. 15 min. Remove & cut into bite sized pieces.

Put stock & ginger in a large heavy pot & simmer 10 min. to blend flavors. Add soy & vinegar.

Create slurry of cornstarch & water( add to a small container with a lid & shake until well combined) Add slurry to soup & bring to a boil.

Break eggs into a small bowl & whisk. Slowly drizzle into pot using a fork to move eggs around to separate. Add the tofu, cabbage, oil & chicken . Add sambal to taste & adjust seasonings. Garnish with cilantro.

* You can purchase a large 16oz. container of More Than Gourmet stock at Flavour cooking school & it should last you through the winter!

I also added grilled cremini mushrooms to this recipe last time I made this~yum!

Serve with Veggie egg rolls with sweet & sour sauce

Made with love~

Jodi