Ingredients
-
8
-
8
-
1
-
6
-
1
-
1
-
1/2
-
1/2
-
2
-
2
-
-
-
-
-
Directions
Oriental Hot’n Sour Soup, This is a very light and tasty soup and very easy to make. Can be served over cooked rice if desired., The only change I made was to use 1/2 of a yellow onion because I did not have any green ones. Thank you Uncle Bill for this light, tasty, and healthy veggie version. DH loves it too so it is going in the Faves book., Although I saved this recipe quite awhile ago I just got around to trying it. I had soup very much like this in a local restaurant and wantted to make it myself. This soup is really, really delicious, easy to make also. I really love it and would encourage all you out there in Internet land to try this!
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Steps
|
1
Done
|
In a Large Cooking Pot, Add Chicken Broth, Sliced Ginger Root, Peppercorns and Bring to Boil. |
|
2
Done
|
Reduce Heat to Low and Simmer Uncovered For 20 Minutes. |
|
3
Done
|
Strain Broth and Discard Ginger Root and Peppercorns. |
|
4
Done
|
Return Strained Broth to Cooking Pot. |
|
5
Done
|
Add Sliced Green Onions, Sliced Red Sweet Pepper, Sliced Mushrooms, Bamboo Shoots, Rice Wine Vinegar, Chili Powder and Sesame Oil. |
|
6
Done
|
Bring to Boil, Reduce Heat and Simmer For 10 Minutes or Until Vegetables Are Just Tender Crisp. |
|
7
Done
|
Serve in Soup Bowls. |
|
8
Done
|
If Desired, Serve This Soup Over Cooked White or Brown Rice. |
