Chinese Hot and Sour Soup
Serves 5
  1. 2 teaspoons Sue BeeĀ® Honey
  2. 1 1/4 cups water
  3. 2 tablespoons rice vinegar
  4. 8 ounces firm tofu
  5. 1 1/2 tablespoons cornstarch
  6. 2-3 tablespoons soy sauce
  7. 2 1/2 cups chicken stock
  8. 1/3 cup green onion
  9. 2 cups fresh mushrooms
  10. 8 ounces boneless skinless chicken breasts
  11. 2 teaspoons dark sesame oil
  12. 4 large dried shiitake mushrooms
  13. 3/4 cup canned bamboo shoot
  14. 1/4 teaspoon hot red pepper sauce
  1. In a small saucepan, bring 1 cup of the water to a boil.
  2. Place the bamboo shoots in a small heatproof bowl and pour 1/2 cup of the boiling water over them; let soak for 5 minutes then drain.
  3. Add the dried mushrooms to the water to the water remaining in the saucepan and let soak for 15 minutes. Drain the mushrooms through a sieve, reserving the soaking liquid.
  4. Slice the mushrooms, discarding the stems.
  5. In a large saucepan, heat the oil over moderate heat.
  6. Add the chicken and saute for 4 minutes or until no longer pink on the outside.
  7. Add the soaked mushrooms, fresh mushrooms, Sue Bee Honey, green onions, stock, soy sauce and mushroom soaking liquid. Bring the sauce pan mixture to a simmer.
  8. Meanwhile, in a small bowl, mix the cornstarch with the remaining 1/4 cup water.
  9. Stir the cornstarch mixture into the simmering soup and cook for 5 minutes.
  10. Stir in the tofu, vinegar, and red pepper sauce.
  11. Cook until the tofu is heated through.
Sue Bee Honey