Asian inspired food is one that I have not yet mastered making at home. I found this recipe in another of my off the wall cookbooks, and I couldn’t help but share, as I’ve never seen a recipe for hot and sour soup, which I happen to enjoy. Try it out, let’s see how it goes!
As provided by Janet Bower, and printed in Remember the A La Mode, by The Spouse’s Club of Fort Sam Houston area, 2009
Hot and Sour Soup
2 T. Water
2 T. Cornstarch
2 cans (14.5oz) chicken broth
3 T. Rice Vinegar
¼ to ½ tsp. white pepper
1 (8-oz.) can bamboo shoots, drained, chopped into matchstick pieces
2 (2-oz.) boneless pork pieces—chopped 1/3 cup
3 black mushrooms; soaked, drained, sliced -or- 2.3oz jar Green Giant Sliced mushrooms, drained
1 egg, beaten
1 pkg. firm tofu, drained and cut into X strips
In a small bowl, combine cornstarch and water; blend well. Set aside. In large saucepan or wok, combine: broth, vinegar, soy sauce, pepper, bamboo shoots, pork, and mushrooms. Bring to a boil; reduce heat to low simmer— 3 – 5 minutes or until pork is no longer pink. Stir in cornstarch mixture. Bring to a boil. Slowly stir in egg with fork—stirring constantly until egg forms threads— 1-2 minutes. Stir in tofu; cook until thickened and bubbly.
