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Hot and Sour Soup

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. "

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Prep Time:
15 Min
Cook Time:
15 Min
Ready In:
30 Min

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Original Recipe Yield 8 servings
 

Ingredients

  • 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

Directions

  1. 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.
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