Hot And Sour Soup

1. 1

   Heat chicken stock to nearly boiling point and add the first seven ingredients.

2. 2

   Boil covered, for a half hour, over medium/low heat, stirring occasionally.

3. 3

   When cabbage and carrots are soft, mix the corn flour with cold water and combine with soup, stirring constantly.

4. 4

   Beat egg whites and add to soup using a swirling motion.

5. 5

   Wait until egg whites are fluffy and floating atop the soup, then your soup is ready.

* Per serving · 4 servings · Values may vary.

No additional tips available.