Hot and sour soup with tofu


  1. Boneless chicken (cut into thin slices) 1 cup
  2. Corn flour 1/2 tsp.
  3. Sesame oil 2 tsp.
  4. Chicken stock 6 cups
  5. Salt 1 tsp.
  6. Fresh or canned mushrooms (sliced) 1/2 cup
  7. Water chestnuts (sliced) 1/2 cup
  8. Carrots (shredded) 1/2 cup
  9. Bean curd (tofu finely sliced in squares) 1/2 cup
  10. Worcestershire sauce 2 tbsp.
  11. Soy sauce 1 tbsp.
  12. Vinegar 1 tbsp.
  13. Corn flour 5 tbsp.
  14. Egg (beaten) 1
  15. Black pepper powder 1/2 tsp.
  16. White pepper powder 1/2 tsp.


  • Marinade the chicken with corn flour and 1tsp. sesame seed oil.
  • Leave aside for 10 minutes.
  • Put chicken stock in a pan with salt and bring to boil.
  • Add mushrooms, water chestnuts and carrots.
  • Simmer for 3-4 minutes and bring to boil.
  • Now add worcestershire sauce, soy sauce and vinegar.
  • Dissolve corn flour in little water to make a paste.
  • Slowly stir into soup.
  • Cook over medium heat until thickens.
  • Stir egg into soup.
  • Add black pepper powder, white pepper powder and sesame oil.
  • Serve hot with spring rolls.

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