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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Hot and Sour Soup from Aunt Nancy Recipe

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This recipe for Hot and Sour Soup from Aunt Nancy is from Doc's Delicious Dishes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 tsp minced garlic
2 tsp minced ginger
2 Tbsp vegetable oil
1 qt chicken stock
1/2 c. cooked and shredded meat (pork, chicken or beef)
1/2 c. sliced bamboo shoots
1/2 c. shredded napa cabbage
3 or 4 sliced shiitake mushrooms
1/2 c. reconstituted black fungus (cut in threads)
1/2 c. bean sprouts
3 egg whites
1 Tbsp cornstarch
3-4 Tbsp oriental vinegar
5-6 drops sesame oil
few drops Chinese hot oil
cubed tofu, if desired
Directions:
Directions:
Saute minced garlic and ginger in vegetable oil. Set aside. In a large pot, combine chicken stock, meat, bamboo shoots, napa cabbage, shiitake mushrooms, black fungus, bean sprouts, and the garlic and ginger mixture. Bring to a boil and simmer for 15 minutes. Add 3 egg whites slowly while stirring. Then add 1 Tbsp corn starch mixed with 1/4 c. water until soup barely thickens. Soup can be refrigerated at this point. To serve, add 3-4 Tbsp oriental vinegar, 5-6 drops sesame oil, and a few drops of Chinese hot oil to taste. Serve piping hot with a few cubes of tofu, if desired.

 

 

 

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