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Chinese Hot & Sour Soup Recipe

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This recipe for Chinese Hot & Sour Soup is from Rennie's River Elementary 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:  
Ingredients
8 cups water
1 vegetable soup boulion cube
1 can of bamboo shoots
1 can of water chestnut
1 carrot
Small handful of dry black fungus
2 small spring onions
3 cloves of garlic
2 packs soft tofu
2/3 cup of white vinegar, rice vinegar, or apple cider vinegar (no dark vinegar)
2 teaspoons salt
2 teaspoons ground white pepper
1 tablespoon corn starch
1 tablespoon cooking oil (any kind but olive)
Optional 1 egg
Directions:
Directions:
Soak black fungus in cold water for 5 minutes.
Cut bamboo, water chestnut, carrot into shreds
Cut black fungus into small pieces
Cut spring onions into small pieces
Cut tofu into small cubes
Mince garlic

Add 1 tablespoon oil to pot on medium heat and add garlic to oil until garlic is translucent, then add 8 cups water. Leave on medium heat until water boils, then add bamboo, water chestnuts, carrot, and black fungus. After another 5-6 minutes, add tofu cubes. Once boiling again, add salt, vinegar, white pepper, and boulion cube. Continue stirring regularly. Now, add 1 tablespoon corn starch to 1 tablespoon of water in a bowl and stir until it thickens. When thick, add to soup and stir in. Optionally now you can crack an egg and stir that in. Sprinkle in spring onions and serve.
Number Of Servings:
Number Of Servings:
6-8 people
Preparation Time:
Preparation Time:
one hour
Personal Notes:
Personal Notes:
Black pepper will not substitute white pepper

 

 

 

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