Hot and Sour Soup
What You Will Need
Ingredients
- 6 cups of water
- 1/4 pkg. tofu, cut into strips
- 6 oz. bamboo shoots, julienned
- 3 oz. cloud ear fungus, julienned
- 4 oz. dried mushroom, julienned
- 2 eggs, beaten
- 1 Tbsp. green onions, chopped
- 1 Tbsp. cilantro, finely chopped
- 4 Tbsp. cornstarch
Seasoning
- 3 Tbsp. Lee Kum Kee Selected Seasoned Aromatic Vinegar
- 2 Tbsp. Lee Kum Kee Seasoning Soy Sauce
- 1 Tbsp. Lee Kum Kee Premium Pure Sesame Oil
- 1 Tbsp. Lee Kum Kee Premium Bouillon Powder Flavored with Chicken
- 2 tsp. Lee Kum Kee White Peppercorn Grinder
- 3 Tbsp. cooking wine
Made with
Lee Kum Kee products
How to make it
-
Add all ingredients (except eggs, green onion, and cilantro) to 6 cups of water, bring to a boil.
-
Add all seasoning ingredients and lightly stir, bring to a boil again. Thicken soup with cornstarch. Add eggs and stir well. Serve in a bowl.
-
Sprinkle green onions and cilantro on top.
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