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Hot and Sour Soup Recipe

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This recipe for Hot and Sour Soup is from The Iowa Radiology Cookbook Project, 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:  
3 (14 oz.) cans chicken broth
1/2 lb. mushrooms, thinly sliced
1/2 lb. lean boneless pork, cut into thin strips
!/2 C. canned bamboo shoots, sliced into thin strips
5 Tbsp. distilled vinegar
3 Tbsp. soy sauce
!/2 tsp. red pepper flakes
!/4 tsp. pepper
1/4 lb. tofu (bean curd), cubed
1/4 C. cold water
3 Tbsp. cornstarch
1 egg, beaten
2 tsp. sesame oil
1/4 C. sliced green onions
Directions:
Directions:
In a 3 quart sauce pan bring chicken broth to a boil. Add mushrooms, pork, bamboo shoots, vinegar, soy sauce, red pepper flakes, and pepper. Cover and simmer 5 minutes. Add tofu and bring to a boil. Dissolve cornstarch in cold water; stir in 1/2 c. hot soup. Add cornstarch mixture to soup and cook, stirring 2 minutes. Slowly add egg to hot soup. Stir gently once or twice. Sprinkle with sesame oil and green onions.
Number Of Servings:
Number Of Servings:
7 cups
Personal Notes:
Personal Notes:
about 150 calorie per cup.

 

 

 

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