Oriental Hot and Sour Soup
Ingredients
- 8 cup chicken broth
- 8 slices 1/8" thick sliced fresh ginger root
- 1 teaspoon black peppercorns
- 6 large green onions or scallions, sliced
- 1 large sweet red pepper, sliced into strips
- 1 cup sliced, fresh mushrooms
- 1/2 cup bamboo shoots
- 1/2 cup rice wine vinegar
- 2 teaspoon chili powder
- 2 teaspoon sesame oil
Instructions
In a large cooking pot, add chicken broth, sliced ginger root, peppercorns and bring to boil. Reduce heat to low and simmer uncovered for about 20 minutes. Strain broth, discard ginger root and peppercorns. Return broth to cooking pot. Add sliced green onions, sliced sweet red pepper, sliced mushrooms, bamboo shoots, rice wine vinegar, chili powder and sesame oil. Bring back to boil, reduce heat and simmer for 10 minutes or until vegetables are just tender. Serve soup in bowls over cooked white or brown rice. SERVES 8