Hot and Sour Soup

chinese food - hot and sour soup

2 1/2 quarts chicken stock
1 block (16 oz.) of tofu, cut into 1 1/2 inch long strips = See ingredient with photo
5 shitake mushrooms, cut into thin slices = See ingredient with photo
1/2 cup soy sauce = See ingredient with photo
1/2 tsp. white pepper = See ingredient with photo
1/2 cup white vinegar
1 1/2 cups bamboo shoot strips = See ingredient with photo
2 tablespoons cornstarch dissolved in 4 tablespoons water = See ingredient with photo
3 eggs. beaten
1/2 tsp. sesame oil = See ingredient with photo

Combine first seven ingredients in a pot and bring to a boil.

Drizzle the cornstarch mixture into the soup, stirring to thicken.

Then drizzle beaten eggs into soup, stirring.

Top with sesame oil.




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