Hot & Sour Soup (Opt. Ovo)
chinese, eggs, mushrooms, soups
3/4 cup sweet and sour sauce (i use
1 the joy of cooking)
2 cup water
1 tablespoon vinegar
1 tablespoon brown sugar
1 egg (optional)
1 teaspoon hot sauce (i use a
1 combination of tobasco and
1 worchestersire
1 sauce and season to taste
1 which for me normally
1 requires more than 1
1 teaspoon)
2 tablespoon barbecue sauce as the
1 original recipe called for
1 sliced barbecue pork
1 cake tofu cut in 1/2 cubes
1 single watercrest and bamboo shoots
1 sliced (rarely have them on
1 and)
1 tomato sliced and diced
1/4 cup mushrooms sliced
1/4 cup red and green pepper sliced
2 spring onions chopped
1 1/2 teaspoon corn starch (approx)
In a sauce pan add sweet and sour sauce, water and egg and beat. Apply heat and add all other ingredients. As soup nears a boil add sufficient corn starch mixture to thicken. Continue to apply heat until soup thicken. Do not over cook as it is best when the vegetables are still crispy.
If the perspiration is not dripping from your brow can it really be called hot and sour soup?
Posted to rec.food.veg.cooking by harrisa@gov.on.ca (Alan Harrison) Thu, 3 Nov 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV.
Yield: 1 servings