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Hot And Sour Soup

Diet.Chef's picture
Ingredients
  Dried mushrooms 4 Medium
  Chicken broth 3 Cup (48 tbs)
  Skinless boneless cooked chicken 3 Ounce, cut into thin slices
  Chicken 3 Ounce, skinned
  Bamboo shoots 1⁄2 Cup (8 tbs), canned
  Canned sliced bamboo shoots 1⁄2 Cup (8 tbs), drained
  Tofu 2 Ounce, cut
  Tofu 2 Ounce, cut into 1/2 inch cubes (soybean curd)
  White wine vinegar 2 Tablespoon
  Soy sauce 1 Tablespoon
  Cornstarch 4 Teaspoon, dissolved in 2 tablespoons water (1 tablespoon plus 1 teaspoon)
  Cornstarch 1 1⁄2 Tablespoon, dissolved
  Cooked chopped spinach 1⁄2 Cup (8 tbs)
  Spinach 1⁄2 Cup (8 tbs), chopped
  Chopped scallion 2 Tablespoon (green onion)
  Scallion 2 Tablespoon, chopped (Green Onion)
  Chinese sesame oil 1 Teaspoon
  Sesame oil 1 Teaspoon
  Pepper white To Taste
  White pepper To Taste
  Salt 1 Dash
Directions

GETTING READY
1. In a small bowl, place the mushrooms
2. Pour in enough water to cover the mushrooms
3. Allow the mushrooms to soak for 30 minutes
4. Drain the mushrooms
5. Cut off the stems and discard the stems

MAKING
6. Thinly slice the caps and squeeze out extra water from the caps
7. In a 2-quart saucepan, pour out the chicken broth and bring to a boil
8. Add the mushrooms, chicken and bamboo shoot to the pan and cook again on reduced heat for five minutes
9. Add tofu, vinegar, and soy sauce. Simmer for one minute on reduced heat and then switch off the heat
10. Bring the soup to the boil and add the dissolved cornstarch and mix gently
11. Cook the mixture on low heat once it has become thickened
12. Add the rest of the ingredients and stir to blend well.

SERVING
13. Pour into four bowls and serve hot immediately

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Asian
Course: 
Appetizer
Method: 
Blending
Dish: 
Soup
Ingredient: 
Chicken
Interest: 
Everyday, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
20 Minutes
Ready In: 
30 Minutes
Servings: 
4

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