Chinese Sour Soup

Serves: 5
Total Calories: 153
Yield: 9 cups


6 cups stock or water
1 pound firm tofu grated
8 ounces fresh mushrooms chopped
1/2 teaspoon salt
3 tablespoons soy sauce
3 cups mung bean sprouts rinsed
2 tablespoons shredded ginger root
3 tablespoons vinegar
1/4 teaspoon black pepper
3 green onions chopped
2 tablespoons cornstarch
1/4 cup water
1 teaspoon toasted sesame oil


Bring the stock to a boil, and add the tofu, mushrooms, salt, and soy sauce. Simmer for 5 minutes while you prepare the next batch of ingredients.

Add the bean sprouts, ginger, vinegar, black pepper, and green onions. Cook for 3 minutes from the time the ingredients are added (not from when it reaches a boil).

Dissolve the cornstarch in the ยน?? cup water, and add it to the soup. Return to a low boil, and cook for 1 minute. Turn off the heat.

Add the toasted sesame oil after the heat has been turned off, mix well, and serve.

Nutritional Facts:

Serves: 5
Total Calories: 153
Calories from Fat: 8

This Chinese Sour Soup recipe is from the Soup's On! Cookbook. Download this Cookbook today.

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