6 cups vegetable broth or Chicken Broth
10-15 mushrooms, sliced thin (shiitake mushrooms)
1 small 4 ounce can bamboo shoots
1 small 4 ounce can water chestnuts
3 tbsp soy sauce
1 tsp hot sauce
2 tbsp vinegar
3 cloves garlic, minced
5 green onions (scallions) chopped
Corn Starch mixed with cold water, for thickening, as needed

1.Bring the broth to a boil in a large pot.
2.Add all ingredients except scallions.
3.Reduce heat to a slow simmer, and allow to cook for at least 20 minutes.
4.If you think that the soup is too runny,then mix corn flour with cold water in another bowl.
5.Remove the soup from heat and mix the cornflour slurry,1/2 tblsp at a time.Let it cook for some time and even then if you think its runny,then add more cornstarch slurry.
6.Add scallions and allow to cook for 3 to 5 more minutes.
7.Add more soy sauce or hot sauce to taste.
8.Enjoy your soup with Spring rolls or egg rolls.

1.Always remember to mix corn flour in cold water,otherwise it will form lumps.
2.You can find bamboo shoots and water chestnuts in small cans in the International food aisle in the stores near the chinese(oriental) food.

Sending this to Deb from Kahakaikitchen for her Event Souper Sundays.


Rachel said...

Just wanted to let you know that the My Legume Love Affair 20 roundup is now live. Thank you for submitting your awesome recipes.

Deb in Hawaii said...

I love a good hot & sour soup--such great flavor. Thanks for sending it to Souper Sundays--it will be in this week's round up.

Have a wonderful week!