Chinese Hot & Sour Soup

Chinese Hot & Sour Soup

Chinese Hot & Sour Soup

8 ounces pork tenderloin cooked
8 cups chicken broth
8 ounces baby portabella mushrooms sliced
1/4 cup rice wine vinegar
1/4 cup reduced-sodium soy sauce
And many more.

  • First. Slice pork tenderloin into bite-sized strips or cubes. Set aside for later in the recipe. Also, set aside 1/4 cup of chicken broth for later.
  • And then, Add the rest of the chicken stock to a large dutch oven, along with mushrooms, vinegar, soy sauce, ginger, and garlic chili sauce. Whisk to combine. Heat over medium-high heat to bring broth to a simmer.
  • Step 3, While waiting for the soup to simmer, whisk cornstarch and 1/4 cup of chicken broth that you set aside to make a slurry. Once the soup is simmering, stir in the slurry for 1 minute to help thicken the soup.
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