Believe it or not, this is the recipe they prepare in Asia when a cold is going around.
So, not only is it full of flavor, but it may keep you healthy while you wait for the warmer weather that comes with spring.
Of course, there’s no reason to stop making this delicious hot and sour soup when it’s hot out. It’s super quick to whip up and makes even warm evenings even better. Give it a try this New Year’s and you’ll see just what we mean.
a drop or two Mad Dog 357 Gold Edition Hot Sauce
8 cups Chicken stock, divided
8 ounces Shiitake mushrooms, thinly sliced
1 can (8 oz) Bamboo shoots, drained
¼ cup Rice vinegar
¼ cup of Soy sauce
2 teaspoons ground ginger
¼ cup Cornstarch
2 large eggs, whisked
4 stalks Green onions, thinly sliced
1 teaspoon toasted sesame oil (optional, but totally worth it)
Salt and pepper, to taste
Add the Mad Dog 357 Gold Edition Hot Sauce, along with 7¾ cups of chicken stock, and the mushrooms, bamboo shoots, vinegar, soy sauce, and ginger to a large stockpot. Stir to mix well then heat over medium-high heat until it begins to simmer.
Meanwhile, combine the remaining chicken stock with the cornstarch, working until you have a smooth paste. Stir into the soup once it begins to simmer. Stir for about a minute, until combined and the entire mixture begins to thicken.
Drizzle the whisked eggs into the soup while stirring in a circular motion. (If you’re not stirring while you add, you may get clumps of the egg rather than ribbons.) Add half the green onions and the sesame oil, then season with salt and pepper, to taste. Feel free to add more Mad Dog 357 Gold Edition Hot Sauce or a little more vinegar if you prefer a soup with a little sourer to go with the heat.
Serve hot, with the extra green onions sprinkled over into the individual bowls.