Hot and Sour Soup with Bean Sprouts

SUBMITTED BY: MRSREDD

"Experience the Asian culture with this authentic blend of exotic flavors. Warms your soul and awakens your tastebuds."

PREP TIME	30 Min
COOK TIME	10 Min
READY IN	40 Min

SERVINGS & SCALING

Original recipe yield: 4 servings

USMETRIC

About scaling and conversions

INGREDIENTS

1 serrano chile pepper, seeded and minced
5 cups chicken broth
2 cloves garlic, minced
1 teaspoon minced fresh ginger
5 fresh shiitake mushrooms, stemmed and sliced
1/2 pound firm tofu, cut into strips
1 (8 ounce) can bamboo shoot strips, drained
1 cup bean sprouts
2 tablespoons tamari
2 tablespoons rice vinegar
1 tablespoon soy sauce
1 teaspoon black pepper
2 tablespoons cornstarch
2 tablespoons mirin (Japanese sweet wine)
2 green onions, thinly sliced
1 tablespoon fresh cilantro, leaves picked from stems
1 egg, beaten

READ REVIEWS (3)

DIRECTIONS

Place the minced serrano and chicken broth into a large saucepan. Bring to a boil over high heat, then reduce heat to medium. Stir in the garlic and ginger, simmer for 1 minute. Stir in the shiitake mushrooms, tofu, and bamboo strips, simmer for 2 minutes to soften mushrooms.
Stir in the bean sprouts, tamari, rice vinegar, soy sauce, and black pepper; simmer for 1 minute to soften the bean sprouts.
Dissolve the cornstarch in the mirin, and stir into the simmering soup; cook for 30 seconds to thicken. Remove from heat and pour in beaten egg while stirring slowly. Ladle soup into bowls; garnish with green onion and cilantro leaves.

ADVERTISE WITH US

REVIEWS

Reviewed on Mar. 29, 2007 by keri marion

this was a pretty good start for someone (like me) who hasn't ever made this soup before. i added shredded carrot, regular mushrooms & some other crazy mushroom i found at market. i also added chili oil and prepared the whole thing in a cast iron dutch oven/jumbalaya pot. it rocked.

3 users found this review helpful