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Hot and Sour Soup Recipe

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This recipe for Hot and Sour Soup, by , is from The Mowry/Ritchie 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!

Christina Mowry


8 cups chicken stock
8 oz baby bella mushrooms, thinly sliced, stems removed
1/4 cup rice vinegar
1/4 cup soy sauce
2 tsp. ground ginger
2 tsp. chili garlic sauce
1/4 cup cornstarch
2 lg eggs, whisked
8 oz firm tofu, cut into 1/2 inch cubes
4 green onions, thinly sliced
1 tsp toasted sesame oil
kosher salt and black pepper

Add 7 3/4 cup stock, mushrooms, rice vinegar, soy sauce, ginger and chili garlic sauce to a large stock pot. Stir to combine. Heat over medium high until soup reaches a simmer. Mix cornstarch with remaining stock. Add to simmering soup. Stir for 1 minute until thickened. While stirring, slowing add egg. Stir in tofu, 1/2 of the green onions and sesame oil. Add salt and pepper to taste. Garnish with green onion.

Add more rice vinegar to make more sour, more chili garlic sauce to make more spicy. Can also add cooked pork.




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