Hot and Sour Soup Recipe
Ingredients
| Medium dried mushrooms-4 | ||
| Chicken broth | 3 Cup (16 tbs) | |
| Chicken-3 ounces skinned and boned cooked -cut into thin slices | ||
| Sliced bamboo shoots-1/2 cup-drained canned | ||
| Tofu (soybean curd)-2 ounces -cut into 1/2-inch cubes | ||
| White wine vinegar | 2 Tablespoon | |
| Soy sauce | 1 Tablespoon | |
| Cornstarch-1 tablespoon plus 1 teaspoon -dissolved in 2 tablespoons water | ||
| Spinach-1/2 cup-cooked chopped | ||
| Scallion (green onion)-2 tablespoons-chopped | ||
| Chinese sesame oil-1 teaspoon | ||
| Pepper white | 1 To taste | |
| Salt-dash | ||
Directions
GETTING READY
1. In a small bowl, place the mushrooms
2. Pour in enough water to cover the mushrooms
3. Allow the mushrooms to soak for 30 minutes
4. Drain the mushrooms
5. Cut off the stems and discard the stems
MAKING
6. Thinly slice the caps and squeeze out extra water from the caps
7. In a 2-quart saucepan, pour out the chicken broth and bring to a boil
8. Add the mushrooms, chicken and bamboo shoot to the pan and cook again on reduced heat for five minutes
9. Add tofu, vinegar, and soy sauce. Simmer for one minute on reduced heat and then switch off the heat
10. Bring the soup to the boil and add the dissolved cornstarch and mix gently
11. Cook the mixture on low heat once it has become thickened
12. Add the rest of the ingredients and stir to blend well.
SERVING
13. Pour into four bowls and serve hot immediately
1. In a small bowl, place the mushrooms
2. Pour in enough water to cover the mushrooms
3. Allow the mushrooms to soak for 30 minutes
4. Drain the mushrooms
5. Cut off the stems and discard the stems
MAKING
6. Thinly slice the caps and squeeze out extra water from the caps
7. In a 2-quart saucepan, pour out the chicken broth and bring to a boil
8. Add the mushrooms, chicken and bamboo shoot to the pan and cook again on reduced heat for five minutes
9. Add tofu, vinegar, and soy sauce. Simmer for one minute on reduced heat and then switch off the heat
10. Bring the soup to the boil and add the dissolved cornstarch and mix gently
11. Cook the mixture on low heat once it has become thickened
12. Add the rest of the ingredients and stir to blend well.
SERVING
13. Pour into four bowls and serve hot immediately
Chef
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