Hot and Sour Soup
By rossboys
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Ingredients
- 1 Tbsp vegetable oil
- 2 cloves garlic, minced
- 6 cups reduced-sodium beef broth
- 1 Tbsp reduced-sodium soy sauce
- 1 cup canned straw mushrooms, drained
- 1 cup canned sliced bamboo shoots, drained
- 1 cup chopped tofu (optional)
- 3 Tbsp cornstarch
- 3 Tbsp cold water
- 3 egg whites, lightly beaten
- 1 Tbsp white vinegar
- 1/8 tsp hot red pepper sauce
Details
Servings 8
Preparation
Step 1
In a large saucepan, heat oil over medium heat. Add garlic. Cook, stirring constantly, for 1 minute. Add broth and soy sauce. Cook for 1 minute.
Stir mushrooms, bamboo shoots, and tofu into pan. Cook, stirring, for 10 minutes.
In a small bowl, combine cornstarch and water. Mix well. Add cornstarch mixture to pan. Cook, stirring occasionally, until soup thickens, about 3 minutes.
Stir egg whites, vinegar, and red pepper sauce into pan. Cook, stirring, until egg whites are set, about 1 minute. Ladle soup into individual serving bowls. Serve immediately.
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