Hot and Sour Asian Soup
Ingredients
- 1 14 ounce container extra firm tofu cut into pieces
- 1 Half cup sliced shitake mushrooms
- 1 Half cup sliced oyster mushrooms
- 1 8 ounce can bamboo shoots
- 2 cup bean sprouts
- 1 Quarter cup corn starch
- 1 tbsp cold water
- 1 container Swanson brand hot and sour Asian infused chicken broth
- 1 Half cup chopped green onions
- 2 eggs slightly beaten
Directions
First you want to mix the cornstarch and the cold water stirring until smooth set aside.Next combine the chicken broth bamboo shoots mushrooms and bean sprouts in a large stock pot.
Add in the cornstarch mixture.
Once the soup mixture has come to a slight boil, reduce heat to a simmer and add the tofu.
Simmer for 5 to 10 minutes.
Next take your beaten egg an drop into the soup.
Remove from heat let set 5 to 10 minutes and add your chopped green onions.