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Hot And Sour Soup

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Anonymous (not verified)
Ingredients
  Dried black mushrooms 4 Large
  Peanut oil 1 Teaspoon
  Skinless boneless chicken breast 4 Ounce
  Water 34 Tablespoon
  Thinly sliced chinese cabbage 1⁄2 Cup (8 tbs)
  Canned sliced bamboo shoots 1⁄2 Cup (8 tbs)
  Instant chicken broth and seasoning mix 3 2857⁄10000 Ounce
  Cornstarch 4 Teaspoon
  Rice vinegar 4 Teaspoon
  Soy sauce 2 Teaspoon
  Firm tofu 3 Ounce
  White pepper 1⁄2 Teaspoon
Directions

In small bowl combine mushrooms with enough water to cover; let soak for 30 minutes.
Drain mushrooms; cut off and discard stems.
Thinly slice mushroom caps and squeeze to remove all moisture; set aside.
In 2-quart saucepan heat oil; add chicken and saute just until meat is no longer pink, about 2 minutes.
Add 3 cups water and the mushrooms, cabbage, bamboo shoots, and broth mix; bring mixture to a boil.
Reduce heat and let simmer for 5 minutes.
In small cup dissolve cornstarch in remaining 2 tablespoons water and stir into chicken mixture; add vinegar and soy sauce and simmer, stirring constantly, until slightly thickened.
Add tofu and pepper and stir to blend.

Recipe Summary

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

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