Mom's Hot & Sour Soup
Mom's Hot and Sour Soup recipe
Yield
6 servingsPrep
20 minCook
10 minReady
30 minLow in Saturated Fat, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7 | ounces |
bean curd
|
|
| ½ | cup |
bamboo shoots
canned |
|
| 1 | quart |
chicken broth
|
*
|
| ¼ | cup |
pork
cooked, shredded * |
*
|
| 1 | tablespoon |
soy sauce, tamari
|
|
| 2 | tablespoon |
white vinegar
distilled |
|
| ¼ | teaspoon |
black pepper
freshly ground |
|
| 3 | tablespoon |
cornstarch
|
|
| 3 | tablespoon |
water
|
|
| 1 | each |
eggs
beaten |
|
| 2 | teaspoons |
sesame oil
|
|
| 1 | teaspoon |
red pepper flakes
|
|
| 1 | medium |
scallions, spring or green onions
finely chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 202.3 | ml/g |
bean curd
|
|
| 118 | ml |
bamboo shoots
canned |
|
| 0.9 | l |
chicken broth
|
*
|
| 59 | ml |
pork
cooked, shredded * |
*
|
| 15 | ml |
soy sauce, tamari
|
|
| 3E+1 | ml |
white vinegar
distilled |
|
| 1.3 | ml |
black pepper
freshly ground |
|
| 45 | ml |
cornstarch
|
|
| 45 | ml |
water
|
|
| 1 | each |
eggs
beaten |
|
| 1E+1 | ml |
sesame oil
|
|
| 5 | ml |
red pepper flakes
|
|
| 1 | medium |
scallions, spring or green onions
finely chopped |
|
Directions
- Can substitute equal amount of shredded beef.
Rinse bean curd and cut into ½-inch dice and set aside.
Rinse, drain and thinly slice bamboo shoots.
In heavy Dutch oven, combine with chicken stock, pork, and soy sauce.
Bring to boil over high heat.
Reduce heat to low, cover and simmer 3 minutes.
Add bean curd, vinegar, and pepper.
Return to boil over low heat.
In small bowl, mix cornstarch and water and stir into soup.
Slowly stir in egg.
Remove from heat and blend in sesame oil and red pepper flakes.
Ladle into bowls.
Garnish with chopped green onion and serve immediately.
