Hot and Sour Soup
.: Hot and Sour Soup :.
Ingredients
2 chicken breasts, cut into thin strips
3 or 4 carrots, cubed
around 5 cups of cabbage, cubed (a little more than half the cabbage)
3 or 4 mushrooms, cubed
3 tbs sugar
1 1/2 liter water (about half a pot in a big pot)
4 chicken boullion cubes
3/4 cup corn starch
3/4 cup white vinegar
1 tbs soy sauce
1/2 tbs pepper
1 tsp salt
1 egg
Preparation
1. Cube the cabbage, carrots, mushrooms, and cut the chicken into strips. Stir 1 tbs of sugar into the carrots to preserve their color and flavor.
2. Put the water on high and add the carrots. Heat until about to boil and add the cabbage.
3. Seperately, add the corn starch, vinegar, soy sauce, pepper, and 1 tbs of sugar in a bowl and mix up.
4. After the cabbage and carrots have boiled for a few minutes, add the mushrooms, boullion cubes, and the chicken. Return to a boil and cover. Boil for 5 minutes.
5. Now slowly put in the corn starch mixture, while stirring the soup.
6. Taste the broth for salt, and salt to taste, about 1 tsp. Then add 1 tbs sugar to sweeten broth.
Almost done!
7. When you are about to serve the soup, beat one egg and add it to the soup, stirring briefly.
Enjoy!
To make this soup authentically hot and sour, add the following to the soup when eating.
Chili Sauce
2 teaspoon soy sauce
1 teaspoon ketchup
1 tablespoon crushed red pepper
Chilies in Vinegar
cut green chilies and put in a bowl with vinegar, a little salt and 1 tbs of sugar.
I forgo these additions and the soup is perfect for me!
Ingredients
2 chicken breasts, cut into thin strips
3 or 4 carrots, cubed
around 5 cups of cabbage, cubed (a little more than half the cabbage)
3 or 4 mushrooms, cubed
3 tbs sugar
1 1/2 liter water (about half a pot in a big pot)
4 chicken boullion cubes
3/4 cup corn starch
3/4 cup white vinegar
1 tbs soy sauce
1/2 tbs pepper
1 tsp salt
1 egg
Preparation
1. Cube the cabbage, carrots, mushrooms, and cut the chicken into strips. Stir 1 tbs of sugar into the carrots to preserve their color and flavor.
2. Put the water on high and add the carrots. Heat until about to boil and add the cabbage.
3. Seperately, add the corn starch, vinegar, soy sauce, pepper, and 1 tbs of sugar in a bowl and mix up.
4. After the cabbage and carrots have boiled for a few minutes, add the mushrooms, boullion cubes, and the chicken. Return to a boil and cover. Boil for 5 minutes.
5. Now slowly put in the corn starch mixture, while stirring the soup.
6. Taste the broth for salt, and salt to taste, about 1 tsp. Then add 1 tbs sugar to sweeten broth.
Almost done!
7. When you are about to serve the soup, beat one egg and add it to the soup, stirring briefly.
Enjoy!
To make this soup authentically hot and sour, add the following to the soup when eating.
Chili Sauce
2 teaspoon soy sauce
1 teaspoon ketchup
1 tablespoon crushed red pepper
Chilies in Vinegar
cut green chilies and put in a bowl with vinegar, a little salt and 1 tbs of sugar.
I forgo these additions and the soup is perfect for me!
