Hot And Sour Soup Recipe
Is it you or the aroma of Hot And Sour Soup that you are making that has dragged me to the kitchen?, were my partner's words. I will prepare this Hot And Sour Soup as Appetizer for a get-together I am soon going to host. Enjoy this dish with your kin and friends and get back to me with all that they have said.
Ingredients
1 ounce dried Oriental mushrooms
2 cans (13 3/4 ounces each) chicken broth or 3 1/3 cups chicken stock
2 cups orange juice
3/4 pound boneless pork, cut into julienne strips
1 cup carrots, cut into julienne strips
1 can (8 ounces) sliced water chestnuts, drained
1 tablespoon soy sauce
1/4 teaspoon salt
1/2 pound tofu, drained and cut into 1/2-inch cubes
3 tablespoons white wine vinegar
3/4 teaspoon pepper sauce
1/4 cup cornstarch
1/3 cup water
Directions
In small bowl pour enough boiling water over mushrooms to cover.
Let stand 30 minutes; drain.
In large saucepot combine mushrooms, broth, orange juice, pork, carrots, water chestnuts, soy sauce and salt.
Bring to a boil.
Reduce heat; simmer 3 minutes or until pork is cooked.
Add tofu, vinegar and Tabasco® sauce.
Combine cornstarch and water until smooth; add to soup.
Stir constantly, bring to a boil over medium heat and boil for 1 minute.
Let stand 30 minutes; drain.
In large saucepot combine mushrooms, broth, orange juice, pork, carrots, water chestnuts, soy sauce and salt.
Bring to a boil.
Reduce heat; simmer 3 minutes or until pork is cooked.
Add tofu, vinegar and Tabasco® sauce.
Combine cornstarch and water until smooth; add to soup.
Stir constantly, bring to a boil over medium heat and boil for 1 minute.
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