Hot and Sour Soup Recipe
This soup with warm, bold flavors is great for cold days.
Preparation Time
15 min.
Cooking Time
24 mins.
Serving Size
5
Categories
- Soup
- Vegetable
- Del Monte Condiments
Ingredients:
- 6 cup water
- 1 1/2 pc chicken bouillon cube
- 1 cup labong/bamboo shoot
- 1/2 cup tenga ng daga
- 1 cup tokwa/tofu
- 1/3 cup soy sauce
- 1/2 cup DEL MONTE Red Cane Vinegar
- 1/2 tsp siling labuyo
- 1 tsp sugar, white
- 1/4 cup cornstarch
- 1 tsp sesame oil
- 2 Tbsp spring onion
Preparation:
1. Bring the water with chicken bouillon cube to a boil then add cooked labong, tenga ng daga, and soft tofu. Turn down to simmer.
2. Add soy sauce, vinegar, and siling labuyo. Allow vinegar to boil before mixing.
3. Bring the soup to a boil. Add cornstarch mixture. Mix well until thick.
4. Add sesame oil. Garnish with spring onions. Serve immediately.
Lusog Notes
This recipe is a source of iron that is needed for normal metabolism. Iron is also important in the production of red blood cells that carry oxygen around the body.
Chef`s Tip
Cornstarch acts as a thickener for the soup and also adds a shiny appearance.
Cooking Skills Needed
- Boiling
- Sautéing
- Simmering
Cooking Tools Needed
- Chopping Board
- Measuring Cups
- Measuring Spoon
- Pot
- Spatula