Healthy Soups Recipes - Hot and Sour Soup Recipe

Ingredients

• 2 quarts chicken broth

• 1 piece of fresh ginger about the size of a walnut, peeled and thinly sliced

• 1/2 pound lean pork or boneless loin

• 3 tablespoons soy sauce

• 1 to 1 1/2 teaspoons pepper

• 1/2 cup white vinegar

• 2 cans (6 1/2 ounces each) mushrooms

• 1 cake (about 10 ounces) firm tofu

• 1 can (8 ounces) bamboo shoots

• 5 eggs

Serves 6

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Method:

1. Put the broth in a kettle and set it over medium heat. Add the ginger to the broth and let it simmer for a few minutes.

2. While the broth simmers, slice the pork into small cubes or strips. (I like strips.) Stir the soy sauce, pork, pepper, vinegar, and mushrooms (you don't need to drain them) into the broth. Let it simmer for 10 minutes or so, until the pork is done through.

3. Cut the tofu into small cubes. If you like, you can also cut the canned bamboo shoots into thinner strips. Stir the tofu and bamboo shoots into the soup, and let it simmer another few minutes.

4. Taste the soup; it won't be very hot-spicy-hot, that is, not temperature-hot-so if you like it hotter, add more pepper and some hot sauce. If you like, you can also add a little extra vinegar.

5. Beat the eggs in a bowl, and then pour them in a thin stream over the surface of the soup. Stir them in, and you'll get a billion little shreds of cooked egg in your soup. Who needs noodles?