Hot and Sour Soup Recipe
- 4 cups chicken stock
- 1 cup chicken breast, cut in 1-inch strips
- 2 scallions, minced
- 1/2 cup straw mushrooms, halved
- 1/2 cup bamboo shoots, canned, julienne
- 1/2 teaspoon crushed red pepper, hot or mild
- 1 teaspoon Splenda®
- 1 tablespoon soy sauce
- 3 tablespoons vinegar
- 1 teaspoon guar gum
- 2 eggs, beaten
- Mince the scallions keeping the white and green parts separate (the greens will be used for a garnish).
- In a soup pot, add the chicken stock, chicken, white portion of scallions, bamboo shoots, halved mushrooms, hot peppers, Splenda, soy sauce, vinegar and guar gum. Stir well. Bring to a slow boil for about 10 minutes. Reduce to a simmer. When ready to serve, remove from heat and very slowly swirl in the egg.
