Hot and Sour Soup

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Hot & Sour Soup 


• 8 Cups chicken stock

• 8 oz. shiitake mushrooms (thinly sliced)

• 8 oz. sliced bamboo shoots

• 1 tsp chili garlic sauce

• ¼ Cup cornstarch

• 2 eggs (whisked)

• 8 oz. firm tofu (cubed)

• ½ Cup chopped green onion

• salt & pepper to taste


1. Add 7 ½ cups of chicken stock (reserve ½ cup for later use), mushroom, bamboo, and garlic sauce in a large pot and bring to a simmer

2. Whisk remaining chicken stock and cornstarch and add to pot. Cook until soup has thickened. Approximately 2 minutes.

3. Gradually add eggs to soup while stirring to create ribbons.

4. Add remaining ingredients, serve and enjoy!

Culinary Director

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