duckie

Hot and Sour Soup

Makes 4 servings

Ingredients:

1/2 pound finely shredded pork or chicken
vegetable oil
1 tablespoon grated fresh ginger
2 cloves minced garlic
2 tablespoons cooking sherry
2 cups chicken broth
1 small can bamboo shoots, drained
2 small blocks plain firm tofu
2 teaspoons cider vinegar
white pepper
dark soy sauce
2 teaspoons cornstarch
1 tablespoon cold water
2 eggs, lightly beaten
2 teaspoons chopped green onion
1 can straw mushrooms, drained
sesame oil

Preparation:

Heat a wok or skillet. When hot, add a small bit of oil. Cook meat in
hot oil until done. Drain and set aside. Reheat wok, add 1 tablespoon
oil. Season with ginger and garlic, stirring well. Add sherry and
broth. Add bamboo and tofu, which should be cut in small pieces. Bring
to a boil.

Flavor soup with vinegar (which gives you the sour) and white pepper
(which gives you the hot). Add enough soy sauce to give a nice brown
color. Flavor with salt.

Mix cornstarch and water. Bring soup to boil again, slowly pour in
cornstarch. Stir until soup becomes creamy, using a circular motion,
slowly and evenly pour in beaten eggs. Do not stir again until the egg
comes to the surface.

Add a small amount of sesame oil for extra flavor and added color. Add
mushrooms and onion, heat and serve.

Source: Cynthia Bowan

duckie

Hot and Sour Soup

Makes 4 servings

Ingredients:

1/2 pound finely shredded pork or chicken
vegetable oil
1 tablespoon grated fresh ginger
2 cloves minced garlic
2 tablespoons cooking sherry
2 cups chicken broth
1 small can bamboo shoots, drained
2 small blocks plain firm tofu
2 teaspoons cider vinegar
white pepper
dark soy sauce
2 teaspoons cornstarch
1 tablespoon cold water
2 eggs, lightly beaten
2 teaspoons chopped green onion
1 can straw mushrooms, drained
sesame oil

Preparation:

Heat a wok or skillet. When hot, add a small bit of oil. Cook meat in
hot oil until done. Drain and set aside. Reheat wok, add 1 tablespoon
oil. Season with ginger and garlic, stirring well. Add sherry and
broth. Add bamboo and tofu, which should be cut in small pieces. Bring
to a boil.

Flavor soup with vinegar (which gives you the sour) and white pepper
(which gives you the hot). Add enough soy sauce to give a nice brown
color. Flavor with salt.

Mix cornstarch and water. Bring soup to boil again, slowly pour in
cornstarch. Stir until soup becomes creamy, using a circular motion,
slowly and evenly pour in beaten eggs. Do not stir again until the egg
comes to the surface.

Add a small amount of sesame oil for extra flavor and added color. Add
mushrooms and onion, heat and serve.

Source: Cynthia Bowan

travis & jenn

Hot and Sour Soup

Recipe By :Cooking Light
Serving Size : 4

10 dried shiitake mushrooms (about 1 ounce)
1 1/2 cups boiling water
3 cans vegetable broth -- (10 1/2-ounce)
5 ounces firm tofu -- cut into 1/2" cubes
2 tablespoons cornstarch
3 tablespoons white wine vinegar
3 tablespoons low-sodium soy sauce
2 teaspoons lemon juice
1/4 teaspoon crushed red pepper
1/4 teaspoon black pepper
1/4 cup minced green onion tops
1 teaspoon dark sesame oil

Combine the mushrooms and boiling water in a bowl; cover and let stand 15
minutes. Drain in a colander over a bowl, reserving 1 cup liquid. Discard
stems; rinse and cut caps into thin strips. Combine 1/2 cup reserved
mushroom liquid and broth in a large saucepan; bring to a boil. Add the
mushrooms and tofu; reduce heat, and simmer 3 minutes. Combine 1/2 cup
reserved mushroom liquid, cornstarch, vinegar, soy sauce, lemon juice, and
peppers in a small bowl. Add cornstarch mixture to saucepan; bring to a
boil. Cook 1 minute, stirring constantly. Remove from heat; stir in onions
and oil.

Serving Size: 1 1/4 cups

Source: Adapted from Cooking Light

Per serving: 141 Calories (kcal); 6g Total Fat; (29% calories from
fat); 17g Protein; 16g Carbohydrate; 9mg Cholesterol; 501mg Sodium


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duckie ®

Hot and Sour Soup

Makes 4 servings

Ingredients:

1/2 pound finely shredded pork or chicken
vegetable oil
1 tablespoon grated fresh ginger
2 cloves minced garlic
2 tablespoons cooking sherry
2 cups chicken broth
1 small can bamboo shoots, drained
2 small blocks plain firm tofu
2 teaspoons cider vinegar
white pepper
dark soy sauce
2 teaspoons cornstarch
1 tablespoon cold water
2 eggs, lightly beaten
2 teaspoons chopped green onion
1 can straw mushrooms, drained
sesame oil

Preparation:

Heat a wok or skillet. When hot, add a small bit of oil. Cook meat in
hot oil until done. Drain and set aside. Reheat wok, add 1 tablespoon
oil. Season with ginger and garlic, stirring well. Add sherry and
broth. Add bamboo and tofu, which should be cut in small pieces. Bring
to a boil.

Flavor soup with vinegar (which gives you the sour) and white pepper
(which gives you the hot). Add enough soy sauce to give a nice brown
color. Flavor with salt.

Mix cornstarch and water. Bring soup to boil again, slowly pour in
cornstarch. Stir until soup becomes creamy, using a circular motion,
slowly and evenly pour in beaten eggs. Do not stir again until the egg
comes to the surface.

Add a small amount of sesame oil for extra flavor and added color. Add
mushrooms and onion, heat and serve.

Source: Cynthia Bowan