This is a super fast recipe for hot and sour soup. I buy premade chicken broth "College Inn" add some fresh veggies, tofu, sliced pork meat, vinegar and chile paste and it's delicious. Great when I am in a hurry and want a quick light dinner. Enjoy
prep time15 Min
cook time30 Min
32 oz each, of college inn chicken broth
carrots, cubed or sliced
stalks of bok choy rinsed, sliced
white button mushrooms sliced
scallions sliced whites and greens together
8 ounces cubed firm tofu
soy sauce, dark
red chile paste mixed in 8 ounces of water
pre cooked thin sliced pork meat, i use left over pork lion from a previous meal.
chicken base, i use better than bouillon brand
beaten eggs (optional)
cold water (optional)
corn starch (optional)
ground black pepper (optional)
How To Make
Add the four boxes of chicken broth to a large pot, add the sliced pork meat, sliced onion, carrots, mushrooms and bok choy. Cover pot and cook veggies for 10 minutes. Next add the garlic powder, cubed tofu and the black pepper. simmer another 10 minutes.
Next add the vinegar, lime juice,soy sauce, red chile paste with the water, and the chicken base. Continue to simmer for 10 more minutes and serve with diced scallions on top of each bowl.
If you want your soup to have a thicker consistency dissolve the corn starch in the cup of cold water and add to the soup. When it has thickend some pour into the hot soup your beaten eggs slowly a little at a time in a circle and with the spoon mix one way only until you have poured all the eggs into the soup. Cover and simmer for about 3 minutes serve with diced scallions on top.
The soup I have pictured above does not have the corn starch, or eggs in it because we are dieting. I assure you that the corn starch and the eggs give this soup a hearty and delicious flavor. Enjoy
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