Hot and Sour Soup

Lou Kostura

By
@lkostura

This soup comes out so tasty. It was tried by a friend that owns a Chinese Restaurant and is now the recipe served there. Not bad for a non-Chinese cook just winging it.


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Comments:

Serves:

10

Prep:

15 Min

Cook:

1 Hr

Method:

Stove Top

Ingredients

2 Large can(s)
chicken stock
15
dry shitake mushrooms(soak and julienne, reserve soaking liquid)
1 lb
tofu extra firm (julienne)
2 can(s)
bamboo shoots (julienne)
1 tsp
white pepper
1 1/2 Tbsp
chile garlic paste
1 large bunch
cilantro chopped
1/3 c
kung pao sauce (1/2 of small bottle)
1/4 c
soy sauce
1/2 c
white vinegar
1/2 c
seasoned rice vinegar
reserved mushroom liquid
2
eggs beaten
2 Tbsp
corn starch in ¾ cup water

Directions Step-By-Step

1
Bring all ingredients to a boil except egg, and corn starch mixture.
2
Reduce to a simmer for about 1-2 hours.
3
Add corn starch mixture to thicken just before serving
4
Turn off heat, stir soup vigorously in one direction, add beaten egg pouring into spinning soup slowly forming egg flowers. ENJOY

About this Recipe

Main Ingredient: Vegetable
Regional Style: Chinese
Other Tags: Quick & Easy, Healthy
Hashtags: #spicy, #chinese