* Exported from MasterCook *
CHINESE HOT & SOUR SOUP
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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2 tablespoons cornstarch
3 tablespoons cold water
1 cup shitake mushrooms -- sliced
1 32 oz. carton Swanson Chinese Hot & Sour flavor Infused Broth
1/3 of an 8 oz. can bamboo shoots -- diced
1 boneless pork chop -- cut into 2-inch matchstick-thin strips
1/2 of a 14-0z package firm tofu -- diced
1 egg -- beaten
1 green onion -- thinly sliced
1. Stir the cornstarch and water in a small bowl until the mixture is smooth.
2. Heat the mushrooms, broth and bamboo shoots in a 4-quart saucepan over medium-high heat to a boil. Add the cornstarch mixture and heat to a boil, stirring constantly with a whisk.
3. Reduce the heat to medium-low. Stir in the pork and tofu and cook for 3 minutes or until the pork is cooked through. Stir in the egg. Cook for 3 minutes, stirring occasionally with a whisk. Sprinkle with the onion.
Description:
"10 minutes on the stove and you've got a restaurant-quality soup your whole family will love. The hot and sour broth is the key to the delicious bold flavor. Give it a try, you'll be so glad you did!"
Source:
"Campbell's Kitchen"
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Per Serving (excluding unknown items): 34 Calories; 1g Fat (34.8% calories from fat); 2g Protein; 3g Carbohydrate; trace Dietary Fiber; 35mg Cholesterol; 14mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fat.
Serving Ideas : SERVING SUGGESTION: to add more spice and heat, serve with your favorite hot sauce.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0
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