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Hot and sour soup

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Ingredients/Components

cornstarch - 2 Tbsp
egg, slightly beaten - 1 item
water - 3 Tbsp
cider vinegar
warm water - 1/2 c
soy sauce - 1 Tbsp
cans chicken broth - 2 1/2
crushed dried red pepper flakes - 1/8 tsp
dried black mushrooms - 4 item
boneless pork, sliced into very thin strips - 1/4 lb
can bamboo shoots, sliced into very thin strips - 8 oz
to 3 green onions tops included, sliced - 2 item
toasted sesame seed oil - 1 item

How to make hot and sour soup:

Soak mushrooms in warm water 30 minutes. Slice thinly and discard tough stems and liquid. Spray 3 quart saucepan with nonstick spray. Lightly saute pork over medium heat. Add broth, mushrooms, bamboo shoots, onions, vinegar, crushed red pepper flakes and soy sauce. Stirring occasionally, bring to boil over medium heat and boil 10 minutes. Stir together cornstarch and water until smooth. Add to soup. Stir constantly, bring to a boil over medium heat. Boil 1 minute. Slowly stir in egg in fine stream. Sprinkle with sesame oil to taste. May add tofu in small cubes and salad size shrimp. Fresh mushrooms may be substituted for dried variety.

Recipe categories: Soups & stews, Mushroom, Beans.

Rating:

3.3

Average rating: 3.3, total votes: 8

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