Hot and Sour Soup with Shrimp
DescriptionYou'll find this soup in several different Asian culinary tradtions. Its appeal is the combination of savory, spicy, and tangy flavors--and it's said to be good for colds, too.
- 6 ounces shiitake mushrooms, sliced
- 1 1/2 ounces Fond de Poulet Gold® dissolved in 6 cups hot water
- 36 uncooked medium shrimp (41-50 count), peeled and deveined (about 3/4 pound)
- 2 1/2 tablespoons cornstarch
- 1/4 cup cold water
- 1 tablespoon white vinegar
- 1/4 cup Chinese black vinegar (or 2 additional tablespoons white vinegar)
- 3 tablespoons soy sauce
- 2-3 tablespoons minced fresh ginger, or to taste
- Ground black or white pepper
- 6 ounces baby spinach
- 1 small bunch fresh chives, cut diagonally in pieces
- 1 tablespoon sesame oil
- Combine the mushrooms, diluted Fond de Poulet Gold®, and shrimp in a medium stockpot. Bring the mixture to a boil over medium-high heat. Combine the cornstarch and cold water in a small bowl to make a slurry, and then add it to the soup, stirring until the soup thickens slightly, about 30 seconds. Reduce the heat to low simmer gently for about 3 minutes, skimming the surface as needed.
- Add the vinegars, soy sauce, and ginger. Season to taste with plenty of fresh ground black pepper (for hotter soup use ground white pepper) and simmer for another minute. Divide the spinach evenly into 6 soup bowls and ladle the hot soup over the spinach. Sprinkle each bowl of soup with chives and add a drizzle of the sesame oil.