Hot and Sour Soup

SUBMITTED BY: COLLEGE INN® Broth

"Soup for the group! Traditional Asian soup that anyone can prepare in under 30 minutes. Take your table on a tasty trip. "

RECIPE RATING:

No Reviews Yet!

Review/Rate This Recipe

SERVINGS

(Help)

Servings
USMETRIC

1 (48 ounce) can COLLEGE INN® Chicken Broth (99% Fat Free) OR COLLEGE INN® Beef Broth, divided
1 uncooked, thinly sliced, boneless, skinless, split chicken breast
1/2 cup thinly sliced, firm tofu
1/2 cup thinly sliced cooked ham
1/2 cup thinly sliced bamboo shoots
1/2 cup sliced white or baby bella mushrooms
1/4 cup apple cider vinegar
1/4 cup soy sauce
1 teaspoon sesame seed oil
1 teaspoon white pepper
1/4 cup cornstarch
2 beaten eggs
1 chopped green onion

Measure out 1/2 cup chicken broth and set aside. In 4-quart saucepan bring the chicken broth to a boil. Add chicken, tofu, ham, bamboo shoots, and mushrooms. Lower heat and simmer 2 minutes. Stir in vinegar, soy sauce, sesame seed oil and white pepper. Bring to a boil. Blend cornstarch with reserved 1/2 cup broth. Gradually add cornstarch mixture, stirring constantly until soup thickens and boils. Slowly drizzle beaten eggs into soup, a little at a time, through the tines of a fork or whisk. Reduce heat. Garnish each portion with green onions and serve.