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    You are in: Home / Recipes / Linda's Hot and Sour Soup Recipe
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    Linda's Hot and Sour Soup

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 30 mins

    1 hrs

    30 mins

    Kathy at's Note:

    A wonderful soup recipe that we have at a friend's house on Christmas eve. It's a group effort when we make all the chinese dishes that night, and I've either helped or been sort of tasked with making this recipe throughout the years.

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    Units: US | Metric


    1. 1
      Trim fat from pork, cut with grain into 2" strips. Cut strips across grain into 1/8" slices. Stack slices; cut into thin strips.
    2. 2
      In a medium bowl, toss pork, cornstarch, salt, and soy sauce. Cover and refrigerate 15 minutes.
    3. 3
      Soak mushrooms in hot water 20 minutes (or until soft); drain. Rinse in warm water; drain. Squeeze out excess water. Remove and discard stems; thinly slice caps.
    4. 4
      Cut tofu into 1 1/2 x 1/4 inch pieces.
    5. 5
      In a 3-quart pot, heat broth, vinegar, soy sauce, and salt to boiling. Stir in bamboo shoots, mushrooms, pork, and tofu. Heat to boiling. Reduce heat, cover and simmer 5 minutes.
    6. 6
      Mix together cornstarch, water, and white pepper; stir into soup.Heat to a rolling boil over high heat, stirring constantly. Note: if broth is not heated to a roilling boil, the egg will not form threads. Pour egg slowly into soup, stirring constantly with a fork until egg threads form.
    7. 7
      Stir in green onions, pepper sauce, and sesame oil.

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    Nutritional Facts for Linda's Hot and Sour Soup

    Serving Size: 1 (254 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 123.0
    Calories from Fat 54
    Total Fat 6.1 g
    Saturated Fat 1.8 g
    Cholesterol 73.9 mg
    Sodium 1353.0 mg
    Total Carbohydrate 4.8 g
    Dietary Fiber 0.5 g
    Sugars 1.1 g
    Protein 11.4 g

    The following items or measurements are not included:

    dried black mushrooms

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