Recipe: Hot & Sour Soup

Recipes using Argo Pure Cornstarch

• 1 can 48oz chicken broth
• 1 uncooked, thinly sliced, boneless skinless split chicken breast
• 1/2 cup thinly sliced firm tofu
• 1/2 cup thinly sliced cooked ham
• 1/2 cup thinly sliced bamboo shoots
• 1/2 cup sliced white or baby bella mushrooms
• 1/4 cup apple cider vinegar
• 1/4 cup soy sauce
• 1 tsp sesame seed oil
• 1 tsp white pepper
• 1/4 cup cornstarch
• 2 beaten eggs
• 1 chopped green onion

1. Measure 1/2 cup chicken broth and set aside.
2. In a 4qt saucepan bring the chicken broth to a boil.
3. Add chicken, tofu, ham, bamboo shoots and mushrooms.
4. Lower heat and simmer 2 mins.
5. Stir in vinegar, soy sauce, sesame seed oil and white pepper.
6. Bring to a boil.
7. Blend cornstarch with reserved 1/2 cup broth.
8. Gradually add cornstarch mixture, stirring constantly until soup thickens and boils.
9. Slowly drizzle beaten eggs into soup, a little at a time, through the tines of a fork or whisk.
10. Reduce heat.
11. Garnish each portion with green onions.