"The belly rules the mind."--Spanish Proverb

Hot and Sour Soup, my way Recipe

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This recipe for Hot and Sour Soup, my way, by , is from The Curry Family 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!

Pat Curry


8 oz. fresh mushrooms, sliced
5 tbsp white vinegar
3 tbsp soy sauce
4 tbsp cornstarch, divided
8 oz lean pork, preferably cut into skinny strips, I use pork loin.
3 tbsp water
4 cups chicken broth, or 3 14 oz cans
1 egg
1 tbsp Asian sesame oil
white pepper
2 green onions, thinly sliced
8 oz firm tofu

Saute mushrooms in butter in the soup pot.

Combine vinegar, soy sauce, 1 tbsp cornstarch, and pork in a small bowl.

Blend remaining cornstarch and 3 tbsp water in another bowl.

Add chicken broth to pot and bring to a boil.

Reduce heat to medium-low, simmer for 3 minutes.

Add tofu and pork mixture, simmer until pork is no longer pink, about 2 minutes, depending on the size of the pieces.

Stir cornstarch mixture into soup. Cook until thickened, about 3 minutes.

Add egg to soup, stirring until set, about 1 minute.

Remove pot from heat, drizzle sesame oil over soup.

Top each bowl of soup with a dash of white pepper and a few green onions

Number Of Servings:
Number Of Servings:




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