This haunting hot and sour soup will leave you satisfied
Yet unable to believe there isn’t more waiting for you. (Yes, you probably do need to make a double batch from the get-go.) It should take about 15 minutes from start to finish and it serves 2-4 people. And the best part? It will feel as though this is why you bought so many bottles of Pure Ghost Hot Sauce.
Oh yes!
Ingredients
2 tablespoons Cornstarch
3 tablespoons Water
2 cups Chicken broth
½ pound Soft tofu, cut into strips
6 ounces Button mushroom, trimmed and quartered
1 teaspoon Mad Dog 357 Pure Ghost Hot Sauce
3 tablespoons Soy sauce
2½ tablespoons Rice wine vinegar
1 teaspoon dark soy sauce
Black pepper
1 each Egg, beaten
Preparation
In a small bowl, stir together the cornstarch and water until well combined. Set aside.
Bring the chick broth to a boil in a soup pot on the stove. Add the tofu and mushrooms, then cook for 2 minutes. Add the Mad Dog Pure Ghost Hot Sauce, soy sauce, vinegar, dark soy sauce, and black pepper. Stir to mix, then add in the cornstarch mixture, stirring continuously to thicken the soup. Remove from the heat and swirl in the eggs. After about 10 seconds, use chopsticks to swirl the eggs 3 times (in the same direction) to form silken egg threads in the soup. Serve hot, divided between bowls.
