From the Kitchen of Betty_Boop
Hot & Sour Soup
Terrie's Hot & Sour Soup
This makes a lot :) But if you have a big family like I do
It won't last long.
8 cups vegetable broth
4 cups Chicken Broth
8 ounces shiitake mushrooms (or baby bella mushrooms), thinly-sliced with stems discarded
1 (8-ounce) can bamboo shoots, drained
1 can Water Chestnuts sliced into slivers
1 cups of thinly sliced chicken or pork strips
1/2 cup rice vinegar, or more to taste
1/2 cup low-sodium soy sauce
4 teaspoons ground ginger
3 tablespoons chili garlic sauce
8 Tablespoons cornstarch
3 large eggs, whisked
14 ounces firm tofu, cut into 1/2-inch cubes
4 green onions, thinly sliced
2 teaspoon toasted sesame oil
Kosher salt and white pepper (or black pepper)
Bag of Fried Wonton Strips
Set aside 1/4 cup of the chicken or vegetable broth for later use.
Add the remaining chicken and vegetable broth, mushrooms, bamboo shoots,
Water Chestnuts, meat of your choice, rice wine vinegar, soy sauce, ginger and chili garlic sauce to a large stock pot, and stir to combine. Heat over medium-high heat until the soup reaches a simmer. Simmer 30 minutes.
While the soup is heating, whisk together the 1/4 cup of broth (that you had set aside) and cornstarch in a small bowl until completely smooth. Once the soup has simmered for 30 minutes, stir in the cornstarch mixture and stir for 1 minute or so until the soup has thickened.
Continue stirring the soup in a circular motion, then drizzle in the eggs in a thin stream (while still stirring the soup) to create egg ribbons. Stir in the tofu, half of the green onions, and sesame oil. Then season the soup with salt and a pinch of white pepper (or black pepper) to taste.
If you like a more sour soup, feel free to add in another tablespoon or two of
rice wine vinegar as well. Or if you like a spicier soup, add in more chili garlic sauce.
Serve immediately, garnished with the extra green onions and Fried Wonton Strips.
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