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Soup: Chinese Hot & Sour Soup

Source of Recipe

Los Angeles Times 10.28.98


List of Ingredients

6 cups chicken broth
1 1/2 cups fresh mushrooms, wiped clean,
and sliced
1 1/2 cups spinach, washed
3 tablespoons light soy sauce
3 tablespoons cider vinegar
3/4 teaspoon freshly-ground black pepper
2 1/4 tablespoons sesame oil
Hot pepper oil or sauce, to taste
3/4 pound tofu, diced small
3 tablespoons cornstarch, dissolved in
5 tablespoons water
1 egg, beaten
3 tablespoons finely-chopped cilantro
2 green onions, finely chopped



Recipe

Simmer chicken broth, mushrooms and spinach in soup pot over medium heat. Stir together soy sauce, vinegar, pepper, sesame oil and hot pepper oil to taste (about 1/2 teaspoon) in small bowl until well blended. Add mixture to broth.

Taste and correct seasonings. Add tofu and cornstarch, stirring constantly until thickened. Pour egg into broth, stirring constantly until it forms ribbons. Add cilantro and green onions and serve at once.

YIELD: 6 Servings

Each serving: 209 calories; 1,046 mg sodium; 36 mg cholesterol; 12 grams fat; 10 grams carbohydrates; 16 grams protein; 0.37 gram fiber