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Philippino Hot & Sour Soup
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Teri Brethen


  • 7 cups (1650 ml) vegetable broth
  • 1-1/2 cups (350 ml) Tofu, cubed
  • 1 cup (225 ml) fresh shiitake mushrooms, sliced
  • 3 green onions, chopped
  • 3/4 can bamboo shoots, halved
  • 2 tbsp (30 ml) fresh minced ginger
  • 1 tsp (5 ml) of red pepper, plus or minus to taste
  • 1 large chicken breast, cooked and cubed
  • 2 eggs
  • 3 tbsp (45 ml) cornstarch or flour
  • 3 tbsp (45 ml) of water
  • 3 tbsp (45 ml) of seasame oil
  • Cook chicken breast in a skillet with seasame oil.
  • In a large pot combine broth, tofu, mushrooms, shoots.
  • Bring to a boil.
  • Add ginger, red pepper, onion.
  • In a small bowl mix eggs, cornstarch & COLD water.
  • Add egg mixture slowly to soup.
  • Reduce heat.
  • Add chicken and simmer 15 to 20 minutes.
  • Serves 6
  • Can be used as an appetizer or main dish w/ Ginger Salad.
This recipe is from the Philippines. My father is a retired LTC of the United States Army and I spent many years in foreign countries. This soup has been a favorite for whoever I have fixed it for. It was my Nanny's secret recipe and she gave it to me before I came back state side. I also have lot's of German recipes if anyone is interested.

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