Hot and Sour Soup
Portion Size: 1 cup
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 6 cups reduced sodium chicken broth | |
| 1 oz. Chinese fungi (such as wood ears or cloud ears) | |
| ½ teaspoon ground ginger | |
| 1 teaspoon red chili paste | |
| 2 tablespoons rice vinegar | |
| 3 tablespoons cornstarch | |
| ½ cup bamboo shots | |
| ¼ cup light soy sauce | |
| 4 eggs, beaten | |
| 6 oz. firm tofu, diced | |
| ¼ cup green onions. | Trimmed, washed, and sliced |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | In a small bowl put Chinese fungi and cover with water. Let stand for 30 minutes. | |
| 2 | Dissolve cornstarch in ½ cup water. In a large soup kettle bring broth, vinegar, cornstarch, bamboo shoots, red chili paste and ginger to boil. | |
| 3 | Reduce heat to a simmer. Pour in the eggs slowly while stirring the same direction as the soup. The egg will spread and feather. Add Tofu. Just before serving top with green onions. | Cook until internal temperature reaches at least 165°F. |
Posted in Soup Recipes
