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Hot and Sour Soup
Author:
Diane Schmidt - createdbydiane.com
Ingredients
4
cups
chicken stock
2
tablespoons
chile paste
1/2
teaspoon
ginger
fresh or dry
2
tablespoons
soy sauce
2
tablespoons
rice vinegar
1
teaspoon
sesame oil
2
tablespoons
cornstarch
1
egg + 1 egg white
mixed in a bowl
3
green onions
4-6
oz
mushrooms sliced
I used baby portabella
2-3
oz
diced tofu
Instructions
In a 4-quart pot whisk chicken stock, chili paste, ginger, soy sauce, rice vinegar cornstarch, and sesame oil, bring to a boil over medium-high heat.
Bring it to a boil.
Remove pan to a cool burner to add eggs. Stir broth into a circle as you swirl in the eggs.
Place back on medium-high heat, add in sliced mushrooms and tofu. Heat for 3-4 more minutes.