"Hunger is the best sauce in the world."--Cervantes

Hot & Sour Soup Recipe

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This recipe for Hot & Sour Soup, by , is from CulinArt, 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!

John Gonzales


1 Gal Water
1 Oz Vegetable base
3 Oz Cornstarch
3 Oz Water
5 Oz Bamboo shoots, drained Sliced thinly
6 Oz Tofu, extra firm Cut in inch x inch cubes
8 Oz Mushrooms Sliced thinly
3 Ea Eggs Beaten
2 Oz Red wine vinegar
1 Oz Balsamic vinegar
3 Oz Soy sauce
1 Tsp Crushed red pepper flakes
Cup Scallions Sliced thinl

1. Bring water to a boil, add vegetable base and stir to dissolve. Make slurry with
cornstarch and water, add to boiling stock and cook for one minute. Simmer.
2. Add sliced bamboo shoots, tofu and mushrooms to stock. Simmer 4 minutes.
3. Whisk eggs in small bowl. Pour eggs in a slow, steady stream into simmering
stock, stirring stock to circulate. Return to low simmer.
4. Whisk together red wine vinegar, balsamic vinegar and soy sauce. Stir into soup
and remove soup from heat. Stir in crushed red pepper flakes. Hold hot for
service at > 160. Garnish with scallion to serve.

Number Of Servings:
Number Of Servings:




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