Description
Easy and delicious recipe for chinese hot and sour soup. It can easily be made vegetarian by leaving off the chicken and substituting vegetable broth.
Ingredients
- Dried Chinese Mushrooms
- Chicken
- Firm Tofu
- Bamboo Shoots
- Chicken Stock
- Rice Wine
- Light Soy Sauce
- Rice Vinegar
- White Pepper
- Cornstarch
- Salt
- Hot Pepper Sauce
Instructions
- Squeeze all excess water from mushrooms and discard hard stalks
- Thinly shred the mushrooms, chicken, tofu and bamboo
- Bring the stock to a boil in a wok and add the shredded ingredients
- Bring back to a boil and simmer for about 1 minute
- Add seasonings to taste and bring back to the boil once more
- Thicken with cornstarch paste