Warm chicken stock in a pot over medium heat. When
stock begins to steam, add bamboo shoots, water
chestnuts, and shitake mushrooms - cook 15 minutes.
Adjust heat to keep soup below boiling point.
Add white pepper, vinegar, salt and hot pepper. Add
corn flour mixture slowly, stirring until mixture is
thick and well combined.
Add beaten egg, stirring to make swirls of cooked
egg in the soup. Add tofu pieces and sesame oil.
Serve immediately.
Originally Submitted
5/16/2011
0 Out of 5 from
0 reviews
You can add this Hot and Sour Soup recipe to your own private DesktopCookbook.
