Oriental, Soups and Stews

HOT AND SOUR SOUP

  • 5 cups Beef stock
  • 1 cup Mushroom, fresh, sliced
  • 1 can Bamboo shoots
  • 2 Chicken breasts, boneless, skinless
  • 1 Eggs, beaten
  • 2 1/2 tablespoons Rice vinegar
  • 1 1/2 tablespoons Soy sauce, dark
  • 1 teaspoon Sesame oil
  • 1 1/4 teaspoons Chile oil, hot
  • 1 teaspoon White pepper
  • 2 tablespoons Cornstarch
  • 1/4 cup Water, cold

    • Combine vinegar, soy, sesame and chili oil and pepper. Set aside.

    In large stock pot, heat beef stock. Add mushrooms and bamboo shoots and cook for 3 minutes.

    Slice chicken into thin strips. Add this to stock pot and cook for 5 more minutes.

    Add the vinegar mixture and bring to boil.

    Combine cornstarch and water. Add this to the stock pot stirring constantly.

    Cook until soup thickens. Remove from heat and add well beaten egg stirring constantly.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Kevin Taylor of Fort Wayne, IN. 

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