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Ultra Chunky Hot And Sour Mushroom Soup

Ultra Chunky Hot And Sour Mushroom Soup is a soups recipe made with Beef Broth, Bean Curd, Bean Sprouts, Mushrooms, and Dried Black Fungus. Serves 1. Save it, add the ingredients to your shopping list, and cook it tonight.

Ingredients

• 6 cup
• 1/2 lb
• 1 cup
• 1/2 lb
• 1 cup
• 1/2
• 1/4 cup
• 4 tbsp
• 3 tbsp
• 3

Method (preview)

1. 1

   Soak fungus in boiling water for 20 minutes prior to cooking.

2. 2

   Cut bean curd into 1/2-inch chunks.

3. 3

   Remove stems from mushrooms; quarter the mushrooms.

4. 4

   Remove woody parts from fungus; discard woody parts.

5. 5

   Cut fungus into pieces.

6. 6

   Bring broth to boil.

7. 7

   Add the bean curd, bean sprouts, mushrooms, fungus, onion and water chestnuts.

8. 8

   Return to a boil, stirring constantly.

9. 9

   Add vinegar and chili paste.

10. 10

    Lower heat to simmer and cook 15 minutes, stirring occasionally.

11. 11

    Beat eggs and add to soup.

12. 12

    Stir rapidly for a minute.

13. 13

    Simmer for 5-10 minutes, stirring occasionally.

14. 14

    Serve hot.

15. 15

    Can be refrigerated and reheated.