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Hot and Sour Soup with Premium Soy Sauce
What You Will Need
Ingredients
- 1 cup bamboo shoots , drained, shredded
- 2 ounces vinegar
- 1 cup chinese black mushrooms , soaked with hot water, chopped
- 8 ounces pork loin , cut into thin strips
- 5 Tablespoons cornstarch , diluted with 5 tbsp water
- 2 whole eggs , beaten
- 2 stalks green onion , chopped
- 3 cups chicken broth
- 4 ounces tofu , soft, cut into small cubes
Seasoning
- 1 Tablespoon Sriracha Chili Sauce
- 3 ounces Premium Soy Sauce
- 1 teaspoon Sesame Oil (Pure)
Made with
Lee Kum Kee products
How to make it
In a heated large sauce pan, cook oil and pork for 3 minutes.
Add in bamboo shoots, chinese mushroom, water and chicken broth. Bring to a boil for 5 minutes.
Stir in Premium Soy Sauce, Sriracha Sauce, vinegar and tofu. Cook for 3 minutes.
Slowly add in cornstarch mixture by stirring it to prevent lumping. Bring to a boil.
Stir in beaten eggs and Pure Sesame Oil. Remove from heat and serve with chopped green onions.
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