Hot and Sour Asian Soup

1. 1

   First you want to mix the cornstarch and the cold water stirring until smooth set aside.

2. 2

   Next combine the chicken broth bamboo shoots mushrooms and bean sprouts in a large stock pot.

3. 3

   Add in the cornstarch mixture.

4. 4

   Once the soup mixture has come to a slight boil, reduce heat to a simmer and add the tofu.

5. 5

   Simmer for 5 to 10 minutes.

6. 6

   Next take your beaten egg an drop into the soup.

7. 7

   Remove from heat let set 5 to 10 minutes and add your chopped green onions.

* Per serving · 4 servings · Values may vary.

No additional tips available.