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HOT AND SOUR SOUP

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Ingredients

Adjust Servings:
2 oz Pork - shredded
1/2 cup sliced Button Mushrooms
2 oz Shrimp - large peeled
5 cups Chicken stock
1 oz Bamboo shoots
3 ea shredded Scallions
Salt and Pepper
1 tbsp Sugar
1 tsp Soy sauce - dark
1/2 tsp Soy sauce - light
2 tsp Chili sauce
1 1/2 tbsp Apple cider vinegar
1 dsh Sesame oil
1 ea beaten Large Egg
2 tbsp Water
1 tbsp Cornstarch

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HOT AND SOUR SOUP

Features:
    Cuisine:
      • Serves 4
      • Medium

      Ingredients

      Directions

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      Our “goto” soup for a chilly day. Sue and I have been making this soup for over 20 years

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      Steps

      1
      Done

      Place the pork in a large soup pot along with the shrimp and the chicken stock. Bring to a boil then reduce to simmer for 5 minutes.

      2
      Done

      Mix the water and cornstarch and set aside.

      3
      Done

      Add in all the remaining ingredients except for the cornstarch mixture and the beaten egg. Simmer for an additional 2 minutes then remove from the heat.

      4
      Done

      Gently stir the soup so it is slowly circling and drizzle the egg in to create the threads of egg. Be sure to do this gently and slowly.

      5
      Done

      Add a tablespoon of the soup to the cornstarch mixture then stir into the soup, stirring continuously as you bring the heat up so it is simmering again. Serve immediately

      Ian Cooks

      TasteofCotswoldDowns.com site owner

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