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Hot and Sour Soup
Hot and Sour Soup

Hot and Sour Soup

1 Hr(s)
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1 serving
Original recipe yields 1 serving
2-3 Tbsp sesame oil
1 large zucchini, shredded
1 large yellow squash, shredded
2 carrots, shredded
1 medium onion, diced
1 package (8 oz.) mushrooms, sliced
2-3 quart s chicken stock
1/2 cup rice wine vinegar, extra to taste
1 cup soy sauce, extra to taste
1/2 cup Thai chili puree, extra to taste
1 precooked roasted chicken, deboned and shredded
1 package extra firm tofu, diced, if desired
2 Tbsp cornstarch
3 large eggs
Hot pepper oil, if desired
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Let's Make It
In large pot over med-high heat, add oil, and saute all veggies till mushrooms are tender. Add stock, vinegar, soy sauce, and chili puree. Bring to a rapid boil.
Add chicken and tofu; reduce heat to simmer for 15-20 minutes while adjusting seasonings to taste. Stir occasionally.
In a small bowl, blend cornstarch and enough water to make fluid-add to soup, stir till slightly thickened. Whisk eggs in bowl and slowly pour in thin stream into soup while stirring constantly- they will cook immediately!
For those who like it very hot, offer a few drops of pepper oil to each serving.
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