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Hot and Sour Soup

Serves 8 | 

Enjoy this classic soup in the comfort of your home.



Ingredients:

1 tablespoon vegetable oil
2 cloves garlic, minced
6 cups beef broth
1 tablespoon soy sauce
1 cup canned straw mushrooms, drained
1 cup canned sliced bamboo shoots, drained
3 tablespoons cornstarch
3 tablespoons cold water
3 egg whites, lightly beaten
1 tablespoon white vinegar
1/8 teaspoon hot red pepper sauce
1 cup chopped tofu, optional

Directions:

  1. In a large saucepan, heat oil over medium heat. Add garlic. Cook, stirring constantly, for 1 minute. Add broth and soy sauce. Cook for 1 minute longer.
  2. Stir in mushrooms, bamboo shoots, and tofu into pan. Cook, stirring, for 10 minutes.
  3. In a small bowl, combine cornstarch and water. Mix well. Add cornstarch mixture to pan. Cook, stirring occasionally, until soup thickens, about 3 minutes.
  4. Stir egg whites, vinegar, and red pepper sauce into pan. Cook, stirring, until egg whites are set, about 1 minute. Ladle soup into individual serving bowls. Serve immediately.
Hot and Sour Soup
Serves 8
1 tablespoon vegetable oil
2 cloves garlic, minced
6 cups beef broth
1 tablespoon soy sauce
1 cup canned straw mushrooms, drained
1 cup canned sliced bamboo shoots, drained
3 tablespoons cornstarch
3 tablespoons cold water
3 egg whites, lightly beaten
1 tablespoon white vinegar
1/8 teaspoon hot red pepper sauce
1 cup chopped tofu, optional
  1. In a large saucepan, heat oil over medium heat. Add garlic. Cook, stirring constantly, for 1 minute. Add broth and soy sauce. Cook for 1 minute longer.
  2. Stir in mushrooms, bamboo shoots, and tofu into pan. Cook, stirring, for 10 minutes.
  3. In a small bowl, combine cornstarch and water. Mix well. Add cornstarch mixture to pan. Cook, stirring occasionally, until soup thickens, about 3 minutes.
  4. Stir egg whites, vinegar, and red pepper sauce into pan. Cook, stirring, until egg whites are set, about 1 minute. Ladle soup into individual serving bowls. Serve immediately.
Season: Winter
Course: Soup
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Hot and Sour Soup

Serves 8

Ingredients:

1 tablespoon vegetable oil
2 cloves garlic, minced
6 cups beef broth
1 tablespoon soy sauce
1 cup canned straw mushrooms, drained
1 cup canned sliced bamboo shoots, drained
3 tablespoons cornstarch
3 tablespoons cold water
3 egg whites, lightly beaten
1 tablespoon white vinegar
1/8 teaspoon hot red pepper sauce
1 cup chopped tofu, optional

Hot and Sour Soup

1 tablespoon vegetable oil
2 cloves garlic, minced
6 cups beef broth
1 tablespoon soy sauce
1 cup canned straw mushrooms, drained
1 cup canned sliced bamboo shoots, drained
3 tablespoons cornstarch
3 tablespoons cold water
3 egg whites, lightly beaten
1 tablespoon white vinegar
1/8 teaspoon hot red pepper sauce
1 cup chopped tofu, optional

Directions:

  1. In a large saucepan, heat oil over medium heat. Add garlic. Cook, stirring constantly, for 1 minute. Add broth and soy sauce. Cook for 1 minute longer.
  2. Stir in mushrooms, bamboo shoots, and tofu into pan. Cook, stirring, for 10 minutes.
  3. In a small bowl, combine cornstarch and water. Mix well. Add cornstarch mixture to pan. Cook, stirring occasionally, until soup thickens, about 3 minutes.
  4. Stir egg whites, vinegar, and red pepper sauce into pan. Cook, stirring, until egg whites are set, about 1 minute. Ladle soup into individual serving bowls. Serve immediately.

Hot and Sour Soup

Serves 8
  1. In a large saucepan, heat oil over medium heat. Add garlic. Cook, stirring constantly, for 1 minute. Add broth and soy sauce. Cook for 1 minute longer.
  2. Stir in mushrooms, bamboo shoots, and tofu into pan. Cook, stirring, for 10 minutes.
  3. In a small bowl, combine cornstarch and water. Mix well. Add cornstarch mixture to pan. Cook, stirring occasionally, until soup thickens, about 3 minutes.
  4. Stir egg whites, vinegar, and red pepper sauce into pan. Cook, stirring, until egg whites are set, about 1 minute. Ladle soup into individual serving bowls. Serve immediately.
Season: Winter

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