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Hot and sour soup

Hot and sour soup
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Ingredients/Components

  • cornstarch - 2 Tbsp
  • chicken broth - 8 c
  • peanut oil - 2 tsp
  • large egg, slightly beaten - 1 item
  • rice wine vinegar - 1/4 c
  • shredded nappa cabbage - 3 c
  • shiitake mushrooms, thinly sliced - 1/4 lb
  • trimmed scallions - 6 item
  • 2-inch piece of ginger, peeled and thinly sliced - 1 item
  • crushed white peppercorns - 1 tsp
  • firm tofu 1/2 chunks - 1/2 lb
  • shredded dark turkey - 2 c

How to make hot and sour soup:

Remove green portion of scallions; thinly slice. Set aside. Cut white portion in 2-inch lengths. In a large saucepan, bring white scallions, chicken stock, ginger and peppercorns to a boil over high heat. Reduce to medium heat; simmer 15 minutes. Strain and reserve.

Rinse saucepan. Add oil. Put saucepan over high heat. Add mushrooms; saute 1 minute. Add cabbage; saute 1 minute more. Add stock and tofu; simmer 5 minutes. Reduce to low. Add turkey.

In small bowl, dissolve cornstarch in vinegar; add to soup. Remove soup from heat. Stir in beaten egg. Serve.

Recipe categories: Soups & stews, Mushroom, Beans.

Rating:
Hot and sour soup
3.6
Average rating: 3.6 of 5, total votes: 8
Cook. Time: PT50M
Total Time: PT50M


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Related ingredients:
butter or margarine, water, chicken broth, ground beef, can cream of mushroom soup, medium onions, thinly sliced, beef soup bone, catfish, yellow or green dry peas, small onion, chopped and sauteed in 1/2 stick margarine
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