Joan's hot & sour soup*

Yield: 6 Servings

Measure Ingredient
1 quart Defatted chicken broth
½ cup Shredded cooked chicken
¼ cup Diced tofu
¼ cup Bamboo shoots sliced
6 Chinese dried mushrooms
Soaked and softened, sliced
2 Whole eggs or the whites
1 tablespoon White vinegar
3 tablespoons Soy sauce part dark & light
1 tablespoon Cornstarch/cold water
1 teaspoon Or more Chinese hot sauce
To taste
Oriental sesame seed oil
To taste

Use homemade or canned defatted chicken broth. add to the broth the chicken, softened and sliced mushrooms, tofu and bamboo shoots. You can use more or less of each kind. Season with the vinegar and soy sauces and bring to a boil.Mix the cornstarch with a bit of cold water to make into a paste and whisk into the hot soup to thicken slightly. Fork beat the eggs ( or just use the whites ) and add and swirl and stir into the soup. lastly add the hot oil to taste.Oriental Sesame oil may also be added with the hot oil for some extra flavor. Serves 6

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