HOT AND SOUR SOUP

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Hot and Sour Soup image

This is my family's very favorite soup! It taste just like take-out! It's quick and easy. I have been making it for years. Have a cold? Forget that plain old chicken soup! ***IMPORTANT TIP*** I suggest making this soup a day or two ahead to let the vegetables and tofu marinate! Then just heat and serve. Enjoy!

Provided by nutdoc

Categories     Vegetable

Time 35m

Yield 10-12 serving(s)

Number Of Ingredients 17

6 cups chicken stock
1/4 lb julienned lean pork or 1/4 lb chicken
2 tablespoons garlic and red chile paste
2 tablespoons soy sauce
3/4 teaspoon ground pepper
4 eggs, beaten
5 tablespoons cornstarch
1 cup sliced shiitake mushroom
1 (15 ounce) can peeled straw mushrooms
1/2 ounce dried black fungus (soak in water for an hour before using)
1 (7 ounce) can sliced bamboo shoots
1 (7 ounce) can sliced water chestnuts
1 (15 ounce) can baby sweet corn cobs
1/2 lb soft tofu, sliced into 1/4 inch cubes
1/4 cup white vinegar
1 teaspoon sesame oil
finely chopped scallion (to garnish)

Steps:

  • Bring stock to a simmer, add soy sauce, pork, mushrooms& chile paste, simmer for 10 minutes.
  • Add meat, pepper, vinegar, bamboo, baby corn, water chestnuts, fungus and tofu, simmer 10 min Mix cornstarch with 5 tbsp water and add.
  • bring back to a simmer and pour the eggs in a very thin stream over the surface.
  • Let stand for 10 seconds before gently stirring in the sesame oil.
  • Serve with a garnish of chopped scallions.

Nutrition Facts : Calories 162.6, Fat 5.9, SaturatedFat 1.6, Cholesterol 85.4, Sodium 610.8, Carbohydrate 15.1, Fiber 2.2, Sugar 3.7, Protein 12.8

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