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Hot and Sour Soup from Aunt Nancy Recipe

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This recipe for Hot and Sour Soup from Aunt Nancy, by , is from Doc's Delicious Dishes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Ben Stohler
Added: Wednesday, December 10, 2008


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

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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