 |
Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 46 |
|
we were fooling around with this recipe to create a hot and sour soup for when my sweetie is feeling under the weather. we did it! this soup is pretty hot in flavor feel free to adjust. Ingredients:
a 14 oz. box of chicken broth low sodium is preferred |
2 tablespoons cornstarch |
5 to 6 tablespoons of rice vinegar |
1 10 oz package of silken tofu diced to about one fourth of an inch |
2 eggs beaten lightly |
3 tablespoons grated ginger |
1 oz udon noodles chopped into thirds |
juice of two limes |
2 tablespoons sesame oil |
3 tablespoons of soy sauce |
1 tablespoon of chili oil |
2 tablespoons crushed red pepper flake |
pinch of sugar |
cilantro leaves for garnish |
Directions:
1. have all ingredients out and ready to go
2. hat the sesame oil in the wok and add the ginger. cook for thirty seconds and add the broth. bring to a boil.
3. reduce heat to a simmer.
4. next add the tofu, chili oil, soy sauce, crushed pepper flake, eggs, suga and lime juice. continue to simmer for about five minutes stirring occasionally.
5. mix the cornstarch and the rice vinegar together and slowly stir it into the soup. lightly stir the soup for one minute.
6. remove from heat and garnish with cilantro.
7. serve and enjoy!
|
|