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Hot and Sour Soup Recipe

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

Contributor:  
Contributor:  
Angela Hobbs
Added: Sunday, September 3, 2006

Category:
Category:

Ingredients:  
Ingredients:  
2 cans (14.5 ozs.each) chicken broth
2 green onions, thinly sliced
6 mushroom caps, thinly sliced
1 can bamboo shoots
3 ozs. tofu, cut into small pieces
2 eggs, beaten
3 T. rice wine vinegar
1/2 tsp. Asian chile paste
2 T. soy sauce
1 T. cornstarch

Directions:
Directions:
Reserve 1/3 c. of broth and combine with the cornstarch, mixing until smooth. In a heavy saucepan, heat remaining broth to a simmer. Wisk in the broth and constarch mixture. Add the rest of the ingredients except the egg, simmer for 1 minute. Stir the broth in a circular motion until swirling then slowly drizzle in the egg. Take off heat and serve.

Number Of Servings:
Number Of Servings:
6 servings
Preparation Time:
Preparation Time:
1/2 hour
Personal Notes:
Personal Notes:
Add any kind of vegetable you like to this soup, it's very versatile.

 

 

 

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