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Hot And Sour Soup

American.foodie's picture
Ingredients
  Dried oriental mushrooms 1 Ounce
  Canned chicken broth/3 1/3 cups chicken stock 27 1⁄2 Ounce (Two 13 3/4 Ounce Cans)
  Orange juice 2 Cup (32 tbs)
  Boneless pork 3⁄4 Pound, cut into julienne strips
  Carrots 1 Cup (16 tbs), cut into julienne strips
  Canned sliced water chestnuts 8 Ounce, drained (1 Can)
  Soy sauce 1 Tablespoon
  Salt 1⁄4 Teaspoon
  Tofu 1⁄2 Pound, drained and cut into 1/2-inch cubes
  White wine vinegar 3 Tablespoon
  Pepper sauce 3⁄4 Teaspoon
  Cornstarch 1⁄4 Cup (4 tbs)
  Water 1⁄3 Cup (5.33 tbs)
Directions

In small bowl pour enough boiling water over mushrooms to cover.
Let stand 30 minutes; drain.
In large saucepot combine mushrooms, broth, orange juice, pork, carrots, water chestnuts, soy sauce and salt.
Bring to a boil.
Reduce heat; simmer 3 minutes or until pork is cooked.
Add tofu, vinegar and Tabasco® sauce.
Combine cornstarch and water until smooth; add to soup.
Stir constantly, bring to a boil over medium heat and boil for 1 minute.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Interest: 
Everyday

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