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Hot and Sour Soup
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Enjoy this classic soup in the comfort of your home.
|1 tablespoon vegetable oil|
|2 cloves garlic, minced|
|6 cups beef broth|
|1 tablespoon soy sauce|
|1 cup canned straw mushrooms, drained|
|1 cup canned sliced bamboo shoots, drained|
|3 tablespoons cornstarch|
|3 tablespoons cold water|
|3 egg whites, lightly beaten|
|1 tablespoon white vinegar|
|1/8 teaspoon hot red pepper sauce|
|1 cup chopped tofu, optional|
- In a large saucepan, heat oil over medium heat. Add garlic. Cook, stirring constantly, for 1 minute. Add broth and soy sauce. Cook for 1 minute longer.
- Stir in mushrooms, bamboo shoots, and tofu into pan. Cook, stirring, for 10 minutes.
- In a small bowl, combine cornstarch and water. Mix well. Add cornstarch mixture to pan. Cook, stirring occasionally, until soup thickens, about 3 minutes.
- Stir egg whites, vinegar, and red pepper sauce into pan. Cook, stirring, until egg whites are set, about 1 minute. Ladle soup into individual serving bowls. Serve immediately.
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