Cooking with Jardin- Hot & Sour Soup

Jardin whips up healthy & delicious Hot & Sour soup.


6-8 dried Shitake mushrooms (soaked in hot water for 20 minutes until tender)

6-8 Crimini mushrooms

1 can bamboo shoots

1/2 can chopped water chestnuts

1 stalk celery sliced

1 carrot thin julienne sliced

1 clove fresh garlic

1/2 Napa cabbage

2 eggs beaten

2 Tablespoons cornstarch

2-3 Tablespoons Rice Vinegar

3 scallions diced

2 Tablespoons Chili sauce

2 Tablespoons Soy sauce

4-6 cups chicken broth

2-3 Tablespoons Sesame oil for saute of veggies


Saute celery, garlic, mushrooms, carrots and cabbage in sesame oil. Use a large pot. Stir together vinegar, chili sauce and soy sauce. Open can of bamboo shoots and cut lengthwise into strips. Do the same with the water chestnuts. Pour the chicken broth into a pot and bring to a boil. Add in water chestnuts, bamboo shoots and soy sauce- vinegar mixture. While still hot remove from heat for a moment and add eggs. Let them cook in the hot soup and they will appear to curdle.Make a slurry with cold water and the cornstarch and pour into hot soup. Return to heat and let soup thicken a bit. Garnish with bean sprouts or fresh cilantro.