Chinese Hot and Sour Soup

Course : Chinese
Serves: 4
Print a Recipe Card
3 x 5 Card | 4 x 6 Card | Printer Friendly


6 cups chicken broth
1 1/4 cups fresh mushrooms wiped clean and sliced
1 1/2 cups fresh raw spinach -- washed
3 tablespoons light soy sauce
3 tablespoons cider vinegar
3/4 teaspoon black pepper
2 1/4 tablespoons sesame seed oil
1/2 teaspoon hot pepper oil or Tabasco -- sauce
3/4 pound tofu -- (soybean cake), cut
1 small dice
3 tablespoons cornstarch -- dissolved in 5
2 cups water
1 large egg -- beaten
3 tablespoons finely chopped cilantro
2 medium green onions -- finely chopped

Preparation / Directions:

Combine the chicken broth, mushrooms and spinach in a soup pot. Simmer for 4 minutes. Mix the soy sauce, vinegar, pepper, sesame seed oil, and the hot pepper oil or Tabasco together in a small bowl. (Taste the mixture carefully before adding full amount of pepper oil or Tabasco sauce.) Stir until well blended, add to the broth. Taste and correct the seasonings. Add the tofu and the cornstarch, stirring constantly until thickened. Pour the egg into the broth, stirring constantly until it forms into ribbons. Add the cilantro and onion and serve at once.

1 Kitchen's say:
  (3 3/4 Stars!)
Rate this Recipe?
1 2 3 4 5
Poor                            Great

E-mail this to a friend!

Friend's Name (TO):
Friend's E-mail Address:
Your Name (FROM):
Your E-mail Address:

More Chinese Recipes