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    Hot and Sour Soup

    If you're like me, you never get enough Hot and Sour soup at Oriental resturants, so here is a tasty version that can be made easily at home.

    List of Ingredients

    • 1/2 chicken breast - deboned, and skinless
    • 4 cups chicken broth
    • 2 bouillon cubes
    • 4 fresh or about 4 oz. black mushrooms
    • 4 oz. bamboo shoots, julienned
    • 1/2 block FIRM tofu
    • 4 tbls. corn starch
    • 1/2 tsp. white pepper
    • 18 - 1/4 c. rice vinegar
    • 1 tbls. hot chili oil
    • soy sauce
    • chopped green onions


    1. If using dried mushrooms, cover with very hot water for about 20 minutes to rehydrate. Remove stems and cut mushrooms into julienne strips. Set aside.
    2. Julienne chicken breast and cook in hot oil until white. Drain
    3. Set aside about 1/2 c. of broth and cornstarch.
    4. Combine remaining broth and bouillon and heat to dissolve bouillion. Then add all but the broth and cornstarch.
    5. Bring to a boil. Combine cornstarch and 1/2 c. broth, stir well and then add to soup to thicken slightly.
    6. Add enough soy sauce to give soup a nice color.
    7. Serve with a sprinkling of green onions.

    Final Comments

    This is a recipe that was given to me by a friend in Boulder, CO. I make a few small adjustments to meet my personal taste. I like it a little hotter, so I add a bit of cayenne pepper and I buy dried shitake mushrooms in bulk, so I always have them on hand. I also usually use more chicken and tofu than called for. Remember a recipe is a place to start... then adjust it to your preferences.




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