This is our very americanized version of hot & sour soup.
Title: Hot & Sour Soup
Ingredients:
32 oz Swanson Chicken broth
4 Cups water
4-6 chicken bouillon cubes
2 TBS garlic & red chile paste
2 TBS soy sauce
1 - 2 TSP white pepper
1 can bamboo shoots julienned
8 oz sliced mushrooms
1 package tofu diced or julienne
¼ Cup rice vinegar
3 TBS sesame oil
6 TBS corn starch mixed with ½ cup water
4 eggs – beaten in a bowl with 1 TBS water
Scallions or green onion chopped – for garnish
OPTIONAL:
For a more traditional hot & sour soup you may use shitake, straw, or black fungus mushrooms instead of the regular mushrooms.
Vary the amount of garlic/chili paste, rice vinegar, and white pepper to taste.
Add a sprinkle of cayenne pepper for even more heat.
Directions:
Add broth, water, bouillon cubes, chile paste, soy sauce, bamboo shoots, mushrooms, tofu, vinegar, & sesame oil to a large soup pot. Bring to a boil.
Stir in the corn starch – water mixture. Bring it back to a gentle boil. Pour the beaten eggs into the pot in a slow steady stream.
