Hot-and-sour soup from The Best Recipe: Soups & Stews by Cook's Illustrated Magazine

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Notes about this recipe

  • Rinshin on February 13, 2015

    This recipe ingredients use substitutes for the real deal for people who have problems finding ingredients. Since I can easily find the ingredients, I used lily buds and fresh bamboo, Chinese black vinegar instead of rice vinegar and worcestershire sauce, and Chinese Shaoxing wine instead of sherry. Also calls for hard tofu which I do not like so used silken tofu instead. Excellent taste and surprisingly easy to make once you have the asian style chicken stock already made. The instructions on when to add vinegar (after cornstarch mixture) and beaten egg was perfect.

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