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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Rating:
★★★★★ 2 votes
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

Step-By-Step

1Bring all ingredients to a boil except egg, and corn starch mixture.

2Reduce to a simmer for about 1-2 hours.

3Add corn starch mixture to thicken just before serving

4Turn 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