This is the recipe I used tonight... it tasted fine but...wasn't HOT and wasn't sour. What would you do to make it better? Or better yet..what is your favorite recipe?
Thanks, Trish
Hot-and-Sour Soup with Shrimp
Ingredients
8 ounces fresh peeled and deveined shrimp ( I had a little more)
3-1/2 cups chicken broth
1/2 of a 15-ounce jar whole straw mushrooms, drained, or one 6-ounce jar sliced mushrooms, drained ( I love mushrooms so used both)
1/4 cup rice vinegar or white vinegar
2 tablespoons soy sauce
1 teaspoon sugar
1 teaspoon grated fresh ginger
1/2 teaspoon black pepper
4 ounces firm, silken-style tofu cut into small size pieces
1 tablespoon cornstarch
1 tablespoon cold water
1/2 cup frozen peas
1/2 cup shredded carrot
3 tablespoons thinly sliced green onion
1 egg, beaten
In a large saucepan
mix chicken broth, mushrooms, vinegar, soy sauce, sugar, ginger, carrots and pepper. Bring to a boil; reduce heat. Simmer, covered for 2 minutes. Stir in the shrimp and the tofu. Return to boiling, reduce the heat. Simmer covered, for 1 minute more.
2. Stir together cornstarch and cold water; stir into the chicken broth mixture. Cook and stir until slightly thickened . Cook and stir for 2 minutes more. Stir in peas, and green onion. Pour egg into the soup in a steady stream, stirring a few times to create shreds.
Thanks, Trish
Hot-and-Sour Soup with Shrimp
Ingredients
8 ounces fresh peeled and deveined shrimp ( I had a little more)
3-1/2 cups chicken broth
1/2 of a 15-ounce jar whole straw mushrooms, drained, or one 6-ounce jar sliced mushrooms, drained ( I love mushrooms so used both)
1/4 cup rice vinegar or white vinegar
2 tablespoons soy sauce
1 teaspoon sugar
1 teaspoon grated fresh ginger
1/2 teaspoon black pepper
4 ounces firm, silken-style tofu cut into small size pieces
1 tablespoon cornstarch
1 tablespoon cold water
1/2 cup frozen peas
1/2 cup shredded carrot
3 tablespoons thinly sliced green onion
1 egg, beaten
In a large saucepan
mix chicken broth, mushrooms, vinegar, soy sauce, sugar, ginger, carrots and pepper. Bring to a boil; reduce heat. Simmer, covered for 2 minutes. Stir in the shrimp and the tofu. Return to boiling, reduce the heat. Simmer covered, for 1 minute more.
2. Stir together cornstarch and cold water; stir into the chicken broth mixture. Cook and stir until slightly thickened . Cook and stir for 2 minutes more. Stir in peas, and green onion. Pour egg into the soup in a steady stream, stirring a few times to create shreds.