Soothing Hot and Sour Soup
1 tablespoon soy sauce
1/8 teaspoon black pepper
1/8 teaspoon garlic powder
1 teaspoon rice wine
1 teaspoon cornstarch
2 boneless skinless chicken breasts, cut into 1/2-inch-thick slices
4 cups homemade chicken stock
Marinated chicken breast slices
3-4 stalks baby bok choy, trimmed and leaves separated
1 5-ounce can sliced water chestnuts
1 5-ounce package enoki mushrooms
2 cloves of garlic, minced
1 tablespoon grated ginger
1 tablespoon cornstarch
2 tablespoons rice vinegar
1 teaspoon sesame oil
2 tablespoons low-sodium soy sauce
1 teaspoon white pepper
1 teaspoon chili oil, optional
1 egg, beaten
1 pack firm tofu, cut into 2-inch cubes
3 cups spinach, washed and stems removed
2 cups warm, cooked vermicelli noodles
3 green onions, chopped
Mix marinade ingredients, then combine with chicken and coat thoroughly. Allow to sit for at least 20 minutes.
In a large saucepan, bring the chicken stock to a boil, add the marinated chicken slices. Add the bok choy and water chestnuts, return to a boil, add the enoki mushrooms, garlic and ginger. Stir and cook for another 3 minutes. Stir 1/4 cup of the hot soup with cornstarch, add the mixture to the soup and stir to incorporate.
In a small bowl combine the vinegar, sesame oil, soy sauce, white pepper and chili oil. Pour the mixture into the soup, stir and cook for another 3 minutes.
Trickle the beaten egg into the soup and stir gently. Add the tofu cubes and spinach and stir gently. Divide the noodles among 4 bowls. Ladle the soup over the noodles. Sprinkle the green onions over the soup and serve immediately.