Terry Pulliam Burd
You can make Hot & Sour Soup in 20-minutes.
Shrimp eggrollIngredients 40 dough pages of eggroll (2 packages) 40 peeled shrimps (except the tail) 150 gr. soy sprouts 100 gr. button mushrooms sliced 2 spring onions cut into short stripes 1 grated...
Easy Hot & Sour Soup
* 4 cups of chicken stock * 3 tablespoons soy sauce * 1/4 cup cooked shredded chicken or pork * 1/2 cup mushrooms, sliced or diced * 1/2 tablespoon garlic chili sauce * 1/4 teaspoon ground white pepper * 1/4 cup white vinegar * 1/4 cup canned bamboo shoots, julienned * 3 oz block of firm tofu, cut into 1/4 inch dice * 2 tablespoons cornstarch and 2 tablespoons cold water * 1 egg, beaten * 2 green onion stalks, diced (including tops) * 1/2 teaspoon toasted sesame oil
Mulligatawny SoupGoomba wrote about apples in hot & sour soup: I'm not crazy about most mulligatawny for exactly that reason; I don't like apples in my soup...
-Bring chicken broth to a simmer in a 2-quart saucepan. -Add soy sauce, shredded meat, mushrooms and garlic chili sauce. -Simmer for five minutes. -Add white pepper, white vinegar, bamboo shoots, tofu. -Simmer for five minutes. -Combine two tablespoons of cornstarch with two tablespoons of cold water in a cup. Stir until mixture is smooth. Add cornstarch mixture to soup and stir well. -Simmer for five minutes until soup is thickened. -Beat egg in a cup until yolk and white are combined. Pour beaten egg slowly, in a fine stream into soup. Stir soup several times. -Wait 30 seconds. -Add green onions and sesame oil to soup. Stir well. Remove from heat.
If you want to add Asian type mushrooms or other ingredients, go for it.
Rusty
