Title: Hot and Sour Soup
Categories: None
Yield: 8 Servings

1 tb Vegetable oil
2 Cloves garlic; minced
6 c Beef broth
1 tb Soy sauce
1 c Canned straw mushrooms;
-drained
1 c Canned sliced bamboo shoots;
-drained
1 c Chopped tofu; (optional--see
-"Variations" below)
3 tb Cornstarch
3 tb Cold water
3 Egg whites; lightly beaten
1 tb White vinegar
1/8 ts Hot red pepper sauce

In a lg saucepan, heat oil over medium heat. Add garlic. Cook, stirring
constantly, for 1 minute. Add broth and soy sauce. Cook 1 minute longer.
Stir mushrooms, bamboo shoots, and tofu into pan. Cook, stirring, for 10
minutes. In a small bowl, combine cornstarch and water. Mix well. Add
cornstarch mixture to pan. Cook, stirring occasionally, until soup
thickens, about 3 minutes. Stir egg whites, vinegar, and red pepper sauce
into pan. Cook, stirring, until egg whites are set, about 1 minute. Ladle
soup into individual serving bowls. Serve immediately.

VARIATION: Add 1c shredded cooked pork, beef, or chicken to the soup with
the vegetables.

Posted to recipelu-digest Volume 01 Number 536 by Abtaxel
on Jan 15, 1998