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Name: Hot and Sour Soup
Prep time: 30 min
Total time: 45 min
Yield: 1
Cuisine: Chinese
Ingredients: Black or white pepper (to; 1/2 c Bamboo shoots; julienned; 1/2 c Water chestnuts; julienned; 1/2 c Tiger lily buds; cut in half; 1/2 c Inoki mushrooms; 2 Eggs (one yolk removed);; 8 oz Firm tofu; sliced in strips; 1 tb Cornstarch mixed with 2 tbsp; 1 tb Soy sauce; Red wine vinegar (to taste); 1 cn (large ) chicken broth; 1/2 c Black mushrooms; sliced thin

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INGREDIENTS

Black or white pepper (to
1/2 c Bamboo shoots; julienned
1/2 c Water chestnuts; julienned
1/2 c Tiger lily buds; cut in half
1/2 c Inoki mushrooms
2 Eggs (one yolk removed);
8 oz Firm tofu; sliced in strips
1 tb Cornstarch mixed with 2 tbsp
1 tb Soy sauce
Red wine vinegar (to taste)
1 cn (large ) chicken broth
1/2 c Black mushrooms; sliced thin

Servings

INSTRUCTIONS

Bring broth to a boil. Add black mushrooms, tiger lily buds and soy sauce. Let return to a boil. Reduce to simmer for 10 minutes. Add bamboo shoots, water chestnuts, inoki mushrooms, and tofu. Let return to a boil. While stirring soup, slowly pour in beaten eggs. Then add cornstarch mixture to thicken soup. Serve with vinegar and pepper. Notes: You can also add thin strips of pork to the soup, but I prefer it without the pork. Most of the ingredients are available in western grocery stores, but you can definitely find them in an asian grocery store. Posted to recipelu-digest Volume 01 Number 234 by James and Susan Kirkland on Nov 09, 1997

NOTES

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Hot and Sour Soup

Black or white pepper (to 
1/2 c Bamboo shoots; julienned 
1/2 c Water chestnuts; julienned 
1/2 c Tiger lily buds; cut in half 
1/2 c Inoki mushrooms 
2  Eggs (one yolk removed); 
8 oz Firm tofu; sliced in strips 
1 tb Cornstarch mixed with 2 tbsp 
1 tb Soy sauce 
  Red wine vinegar (to taste) 
1 cn (large ) chicken broth 
1/2 c Black mushrooms; sliced thin

Bring broth to a boil. Add black mushrooms, tiger lily buds and soy sauce.  Let return to a boil. Reduce to simmer for 10 minutes. Add bamboo shoots,  water chestnuts, inoki mushrooms, and tofu. Let return to a boil. While  stirring soup, slowly pour in beaten eggs. Then add cornstarch mixture to  thicken soup. Serve with vinegar and pepper.    Notes: You can also add thin strips of pork to the soup, but I prefer it  without the pork. Most of the ingredients are available in western grocery  stores, but you can definitely find them in an asian grocery store.  Posted to recipelu-digest Volume 01 Number 234 by James and Susan Kirkland  <kirkland@gj.net> on Nov 09, 1997

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Nutrition

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Serving Size: 1 Serving (231g)
Recipe Makes: 1 Servings

Calories: 3
Calories from Fat: 0 (0%)

Amt Per Serving		% DV

	Total Fat 0g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 251.4mg		9 %
Potassium 9.5mg		0 %
Total Carbohydrate 0.3g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 0.2g
Protein 0.5g		1 %
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: 3

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