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Hot and Sour Soup
by Sally Strackbein
2 cans chicken broth
1 5oz. can chicken
1 tofu block, cut in 1/2 inch cubes
1 can bamboo shoots, shredded
3 T rice vinegar (or any vinegar)
1 T soy sauce
1/4 cup water
2 T cornstarch
1/2-1 tsp. white pepper
2 tsp. sesame oil
2 eggs, lightly beaten (do not substitute, leave out if you don't have eggs)
Put broth, chicken and bamboo shoots in pot. Bring to boil. Add tofu, vinegar, pepper and soy sauce. Mix cornstarch and water and add to soup. When thick and clear, add eggs, dripping in a
stream and stirring until done. Add sesame oil and serve.
Options: add mushrooms, noodles or mixed vegetables
Serves 2-4
Copyright © Sally Strackbein
www.EmergencyKitchen.com
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