Name: Hot and Sour Soup
Prep time: 30 min
Total time: 30 min
Yield: 12
Cuisine: Chinese
Ingredients: 12 cups Chicken broth (pre-made or you can prepare it with Bouillon); 6 oz. Red Wine Vinegar; 4 tbsp. Rice Vinegar; 3/4 cup Soy Sauce; 4 tbsp. Chili Oil; 3 tsp. Sesame Oil; 2 tbsp. White Pepper and Salt; 4 tbsp. Cornstarch; 1 bunch Enoki Mushrooms (OR 6 dried wood ear, black, cloud, straw, or shiitake mushrooms); 1 can Baby Corn; 1 can Bamboo Shoots Strips; 1 package Tofu Firm (or your favorite consistency); 2 Eggs beaten gently - avoid creating bubbles; 15 Shrimp (Optional - or meat of your choice)

by Chameray

This recipe is for your basic Hot and Sour soup. You can add any vegetable/meat/hot/sour combination to make it perfect for you.

INGREDIENTS

12 cups Chicken broth ; (pre-made or you can prepare it with Bouillon)
6 oz. Red Wine Vinegar
4 tbsp. Rice Vinegar
3/4 cup Soy Sauce
4 tbsp. Chili Oil
3 tsp. Sesame Oil
2 tbsp. White Pepper and Salt
4 tbsp. Cornstarch
1 bunch Enoki Mushrooms ; (OR 6 dried wood ear, black, cloud, straw, or shiitake mushrooms)
1 can Baby Corn
1 can Bamboo Shoots ; Strips
1 package Tofu ; Firm (or your favorite consistency)
2 Eggs ; beaten gently - avoid creating bubbles
15 Shrimp ; (Optional - or meat of your choice)

Servings

INSTRUCTIONS

PREPARATION (10-15 min - 20 minutes if using dried mushrooms)

1. Drain tofu, bamboo shoots, baby corn. Cut off and discard the base of the Enoki mushroom bushel. Cut the mushrooms into spoonful size (3rds) and rinse. Cut tofu into cubes or preferred shape. (If using dried mushrooms, soak in boiling water for 20 minutes, flipping the mushrooms occasionally. Cut off ends of mushrooms as preferred)

2. Mix the vinegars soy sauce, and oils together and set aside.

3. Beat Eggs gently in bowl and set aside.

4. Prepare raw meat. (Thaw, Rinse, Split, Butterfly, Dice, etc.) Suggestion Shrimp, Chicken, Pork.

COOKING

4. Place the chicken broth into a pot and bring to a boil over high heat.

5. Once the broth comes to a boil, reserve 1/4 cup of the liquid and mix with the cornstarch. Then add in the meat of your choice.

6. Once the broth comes to a boil again, add the tofu, mushrooms, bamboo shoots, vinegar mixture, cornstarch mixture, white pepper. Mix and bring back to a boil.

7. Once it comes to a boil for the 3rd time add the scallions, and adjust to taste using white pepper salt, vinegar, & chili oil. Remove from heat.

8. While stirring the soup slowly pour the egg into the broth in a small stream while stirring the soup allowing the egg to instantly cook. Serve immediately.

NOTES

• You can take these basic directions and make this Gluten-free or Vegetarian by substituting ingredients as you see fit. (i.e. Gluten-Free or Vegetable Broth)
• To make the soup Hotter use more Chili Oil.
• To make the soup more Sour use more Vinegar.

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Hot and Sour Soup

12  cups Chicken broth (pre-made or you can prepare it with Bouillon) 
6 oz. Red Wine Vinegar 
4  tbsp. Rice Vinegar 
3/4 cup Soy Sauce 
4 tbsp. Chili Oil 
3 tsp. Sesame Oil 
2 tbsp.  White Pepper and Salt 
4 tbsp. Cornstarch 
1 bunch Enoki Mushrooms (OR 6 dried wood ear, black, cloud, straw, or shiitake mushrooms)
1 can Baby Corn 
1 can Bamboo Shoots Strips
1 package Tofu Firm (or your favorite consistency)
2  Eggs beaten gently - avoid creating bubbles
15  Shrimp  (Optional - or meat of your choice)

PREPARATION (10-15 min - 20 minutes if using dried mushrooms)

1. Drain tofu, bamboo shoots, baby corn.  Cut off and discard the base of the Enoki mushroom bushel. Cut the mushrooms into spoonful size (3rds) and rinse. Cut tofu into cubes or preferred shape.  (If using dried mushrooms, soak in boiling water for 20 minutes, flipping the mushrooms occasionally. Cut off ends of mushrooms as preferred)

2. Mix the vinegars soy sauce, and oils together and set aside.

3. Beat Eggs gently in bowl and set aside.

4. Prepare raw meat. (Thaw, Rinse, Split, Butterfly, Dice, etc.) Suggestion Shrimp, Chicken, Pork.

COOKING

4. Place the chicken broth into a pot and bring to a boil over high heat.

5. Once the broth comes to a boil, reserve 1/4 cup of the liquid and mix with the cornstarch. Then add in the meat of your choice.

6. Once the broth comes to a boil again, add the tofu, mushrooms, bamboo shoots, vinegar mixture, cornstarch mixture, white pepper. Mix and bring back to a boil.

7. Once it comes to a boil for the 3rd time add the scallions, and adjust to taste using white pepper salt, vinegar, & chili oil. Remove from heat.

8. While stirring the soup slowly pour the egg into the broth in a small stream while stirring the soup allowing the egg to instantly cook. Serve immediately.

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Chameray

Nutrition

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Serving Size: 1 Serving (1528g)
Recipe Makes: 12 Servings

Calories: 288
Calories from Fat: 43 (15%)

Amt Per Serving		% DV

	Total Fat 4.8g	6 %
	Saturated Fat 1g	5 %
	Monounsaturated Fat 1.6g
	Polyunsanturated Fat 1.7g
Cholesterol 42.4mg		13 %
Sodium 16038.4mg		553 %
Potassium 1576.8mg		41 %
Total Carbohydrate 19.6g		6 %
	Dietary Fiber 7g	28 %
	Sugars, other 12.6g
Protein 43.5g		62 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 288

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