Hot and Sour Soup Recipe
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 This recipe for Hot and Sour Soup, by Donna Sralla, is from Our Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
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Contributor: |
Contributor: Donna Sralla
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Category: |
Category: |
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Ingredients: |
Ingredients: 3/4 lb pork tenderloin, cut into 1-1/2" x 1/4" strips
1 tbsp olive oil
1/2 lb sliced fresh mushrooms
6 cups chicken broth
1/4 cup soy sauce
2 tbsp chili garlic sauce
3/4 tsp pepper
1 pkg (14 oz) extra-firm tofu, drained and cut into 1/4 inch cubes
1 can (8 oz) bamboo shoots, drained
1 can (8oz) sliced water chestnuts, drained
1/2 cup white vinegar
1/3 cup cornstarch
1/3 cup cold water
2 tsp sesame oil
finely chopped green onions
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Directions: |
Directions:In a dutch over, brown the pork in oil until no longer pink; remove meat and keep warm. Add the mushrooms; saute until tender. Set aside and keep warm.
Add the broth, soy sauce, chili garlic sauce and pepper to the pan. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Return the meat and mushrooms to the pan. Stir in bamboo shoots, tofu, water chestnuts and vinegar. Simmer, uncovered, for 10 minutes.
In a small bowl, combine cornstarch and water until smooth; gradually stir into soupl Bring to a boil, cook and stir for 2 minutes or until thickened. Remove from the heat; stir in sesame oil. Garnish servings with onions. |
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Personal
Notes: |
Personal
Notes: I love China Kitchen's Hot and Sour Soup. This comes pretty close.
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