"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Hot and Sour Soup Recipe

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This recipe for Hot and Sour Soup, by , is from The Baldwin, McDonald, Kintz Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Barbara Kintz
Added: Wednesday, January 24, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 can of chicken broth
1/2 c water
1 c shredded chicken
1/2 c pre-soaked black mushrooms cut into strips
1/2 c bamboo shoots cut into strips
1/2 c Chinese mustard pickles (rinsed well and cut into thin strips)
1/2 c bean curd cut into thin strips
1 tbsp. white vinegar
3 tbsp. soy sauce
4 tsp. salt
1/2 tsp. Chinese style hot sauce
1 tbsp. cornstarch
2 eggs slightly beaten
1/4 tsp. sesame seed oil
1/4 tsp. pepper

Directions:
Directions:
Mix chicken broth with water bring to a boil, add chicken and cook 5 minutes. Add mushrooms, bamboo shoots, Chinese mustard pickle and bean curd. Mix together vinegar, soy sauce, salt, hot sauce and cornstarch add to coup and cook 3 minutes. Stir into soup egg, sesame seed oil and pepper. Cook for at least 10 minutes. This soup is best when very hot.

Number Of Servings:
Number Of Servings:
12
Personal Notes:
Personal Notes:
I took a Oriental Cooking course and this receipe came from that.

 

 

 

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