Chinese Hot and Sour Soup
 
6 cup  chicken broth
1-1/4 cup  fresh mushrooms -- wiped clean and sliced
1-1/2 cup  fresh raw spinach -- washed
3 Tbsp  light soy sauce
3 Tbsp  cider vinegar
3/4 tsp  black pepper
21/4 Tbsp  sesame seed oil
1/2 tsp  hot pepper oil or tabasco -- sauce
3/4 lb.  tofu (soybean cake) -- cut in small dice
3 Tbsp  cornstarch -- dissolved in 5 tablespoons of water
1   egg -- beaten
3 Tbsp  finely chopped cilantro
2   green onions -- finely chopped
 
combine the chicken broth, mushrooms and spinach in a soup pot. simmer for 
4 minutes. mix the soy sauce, vinegar, pepper, sesame seed oil, and the 
hot pepper oil or tabasco together in a small bowl. (taste the mixture 
carefully before adding full amount of pepper oil or tabasco sauce.) stir 
until well blended, add to the broth. taste and correct the seasonings. 
add the tofu and the cornstarch, stirring constantly until thickened. pour 
the egg into the broth, stirring constantly until it forms into ribbons. 
add the cilantro and onion and serve at once. 
 
serves 4. 
 
country : china 
course : soup 
source : chihuahua [dougsasiandelights] 
-- 
(ID: 11311) Mirror: rec.food.recipes: Sat, Aug 9, 2003


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