Hot and Sour Chinese Soup Recipe
Ingredients for broth for the soup:
1 tbsp of vinegar
1 tbsp of hot sauce
1 tbsp of pepper
2 tbsp of soy sauce
2 cans of chicken broth
4 cans of water (chicken broth cans)
1 to 2 chicken bouillons
*The above spices make it hot and sour, I found that I had to tweak it to my taste so I about doubled it all. Be sure to taste
Soup ingredients and Directions:
(of course you can use fresh, but I used quick and canned, I drained all the cans)
4 green onions (diced) separate leave some for a garnish when soup is finished
6 baby carrots (julienned)
1 tsp of diced garlic (I used just jar garlic)
1 can of bean sprouts
1 can of bamboo shoots
1 can of mushrooms (I used regular and then found in the Chinese section a different kind, added it for texture)
1 can of sliced water chestnuts (then I Juliana them)
1 small pkg of firm tofu (I slice in long mid-sized strips) (If this soup is going to be cooking Crockpot all day, I would save the tofu till the last hour)
*some recipes add the egg to their soups, all you do is scramble it and slowly stream into hot soup and slowly swirl it in. I do not do the egg, I found it to be enough with all the other stuff I have in it.
*some recipes also call for cornstarch, I guess to give it that silky taste...but again, I found not to need it.
You can garnish these of course with the rest of the green onions (for that lighter fare) There is a Chinese crunchy chip things to put in them (like cracker) I couldn’t find them. I researched what exactly they were and they were wontons cut in strips and fried.
*Soup Recipe Contest 2015 Entry