Ingredients
-
6
-
1/4
-
2
-
2
-
3/4
-
4
-
5
-
1
-
1
-
1/2
-
-
-
-
-
Directions
Hot and Sour Soup, 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!, I’ve made this twice now and the first time it was a 5 star and the second time a 3 star so I’ve averaged it to a 4 stars. The first time I made this I pretty much only made the broth part with some mushrooms added and some bean sprouts. I didn’t have many of the ingredients like almost all the veggies. I was fine with that because my favorite part is the broth anyway. I also didn’t add eggs or cornstarch. It was so delicious I went out and got everything to make it right again. It was good although the veggies did dilute it enough I ended up adding more vinegar, sesame oil, soy sauce and red pepper. Where it went wrong was adding the eggs. It still tasted okay but was like gravy instead of a clear broth with ribbons of egg. Next time I would leave out 1/2 the veggie and not add eggs at all. The difference was the eggs were omitted the first time and the second time I added them.
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Steps
|
1
Done
|
Bring Stock to a Simmer, Add Soy Sauce, Pork, Mushrooms& Chile Paste, Simmer For 10 Minutes. |
|
2
Done
|
Add Meat, Pepper, Vinegar, Bamboo, Baby Corn, Water Chestnuts, Fungus and Tofu, Simmer 10 Min Mix Cornstarch With 5 Tbsp Water and Add. |
|
3
Done
|
Bring Back to a Simmer and Pour the Eggs in a Very Thin Stream Over the Surface. |
|
4
Done
|
Let Stand For 10 Seconds Before Gently Stirring in the Sesame Oil. |
|
5
Done
|
Serve With a Garnish of Chopped Scallions. |
