Papa's Pepper Hot and Sour Soup

(Courtesy of Spencer from @spencerthecook from Instagram ... )

There are few soups as comforting and warming on a cold winters day as Chinese Hot and Sour soup.  It has such a depth of flavor and can be easily adjusted by something as simple as changing the protein!

Here is my take on this wonderfully satisfying winter time soup:

8C Chicken stock

3T Ginger paste

2t Fish sauce

4T Soy sauce

1T Korean red chili flake

1/2t White pepper

1&1/2t Sesame oil

1/4t Chinese five spice (optional)

2t Papa's Pepper premium spice blend

3/4 Rice vinegar

2 Chicken breast, halved and sliced VERY thin (almost transparent)

1C Tofu (optional)

2C Thinly sliced mushrooms (I used baby Bella's but any will work)

1C Brunoise cut (fine diced) carrots

1C Bamboo shoots

3 Eggs, lightly beaten

1/3C Chicken Stock

3T Cornstarch

Scallions for garnish

1. In a dutch oven over medium high heat combine chicken stock, ginger, fish sauce, soy sauce, Korean red chili flake, white pepper, sesame oil, Chinese five spice (if using).

2. Once simmering add thinly sliced chicken.  Cover and cook 10 minutes.

3. Add vinegar, Papa's Pepper, bamboo shoots, tofu (if using), carrots and mushrooms.  Stir and cook for ten minutes.

4. Combine Cornstarch with 1/3C chicken stock and whisk well until there are no lumps in the mixture.  While stirring the simmering soup slowly add the slurry and stir until the soup thickens, 3-4 minutes.

5.  Once the soup is simmering again stir the soup, at slow-medium speed in a circular motion. As you continue stirring slowly add the lightly beaten eggs.  This will create those wonderful silky egg ribbons that make this soup so luxurious.

6.  Taste the soup, adjust heat/salt as desired.

7. Laddle soup into bowls, garnish with scallions.