August Moon's Hot-and-Sour Soup
CDKitchen https://www.cdkitchen.com
Serves/Makes: 8 | Ready In: < 30 minutes
Ingredients:
1 1/2 teaspoon cornstarch
1/2 cup water
8 cups freshly made chicken stock
1 cup bamboo shoots, julienne cut
1 cup chopped water chestnuts
1 cup fresh shiitake mushrooms, julienne cut or sliced thinly
1 tablespoon white pepper
1/4 cup vinegar
salt, to taste
Hot red pepper, to taste (use a light hand)
1 egg, lightly beaten
4 ounces tofu, cut into small cubes
1/2 teaspoon sesame oil
Directions:
Whisk together cornstarch and water; set aside.
In a stock pot, warm chicken stock over medium heat. When stock begins to steam, add bamboo shoots, water chestnuts and shiitake mushrooms; cook 15 minutes -- adjust heat if necessary to keep soup just below a boil.
Stir in white pepper, vinegar, salt and hot pepper to taste. Add cornstarch mixture slowly, stirring until mixture is thick and well-combined (at least 2 minutes -- taste to make sure there is no lingering cornstarch aftertaste before proceeding). Add beaten egg, stirring to make swirls of cooked egg in the soup, with tofu pieces and sesame oil.
Serve immediately.
Recipe Location: https://www.cdkitchen.com/recipes/recs/510/August_Moons_HotandSour_Soup41875.shtml
Recipe ID: 2446
Nutrition:
per serving: 152 calories, 2g fat, 28g carbohydrates, 6g protein.
This recipe is from CDKitchen https://www.cdkitchen.com
© 1995-2026 CDKitchen, Inc.