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"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Hot and Sour Soup Recipe

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This recipe for Hot and Sour Soup is from Ga-ga's Cookbook, 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:  
1 T oil (any kind)
1 8 oz box fresh mushrooms, sliced (any kind)
1 med onion, sliced
3 garlic cloves
1/2 t red pepper flakes
8 c chicken broth (veggie broth for vegan)
2 T cornstarch (dissolved in 1 of the cups of cold chicken stock)
1 tsp ground ginger (I buy it in the jar, already ground)
2 T soy sauce
2 T rice vinegar
1 7 oz can sliced bamboo stalks
8 oz firm tofu, cubed
Opt. - shredded pork or chicken (omit for vegan)
1 tsp siracha or other heat
Black pepper, onion powder, garlic powder, salt - to taste

Toppings:
3 to 4 T chopped fresh cilantro
3 to 4 T sliced fresh green onions

Directions:
Directions:
Boil wine or water; add dried mushrooms & cook 5 to 10 minutes. Slice, if needed.
Add 7 c chicken stock to a large saucepan, reserving 1 c for cornstarch. Add cornstarch to broth & stir to dissolve. Reserve for later use.
Sauté the baby Bella's (fresh) in the sesame oil until soft; then add to the broth along with the dried mushrooms & the wine they were cooked in.
Add all other ingredients except the thickener; bring to. Slow boil, then add the thickener
Add the juice from 1 lime. Taste for seasonings.

Number Of Servings:
Number Of Servings:
4 to 6

 

 

 

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