Recipe for Hot-and-Sour Soup 
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Yield:
4
Ingredients:
Amount Ingredient
2 can ready-to-use chicken broth (14 1/2 oz ea), divi
2 tbl cornstarch
1/2 lb firm tofu cut small chunks
1/4 lb sliced fresh mushrooms
3 tbl soy sauce
3 tbl white vinegar
1 tsp ground ginger
1 tsp freshly-ground black pepper
1 x egg lightly beaten
1 cup fresh bean sprouts
Instructions:
Instructions: In a small bowl, combine 1/4 cup chicken broth and the cornstarch; mix well and set aside.

In a soup pot, combine the remaining chicken broth, tofu, mushrooms, soy sauce, vinegar, ginger, and pepper over high heat; mix well and bring to a boil. Reduce the heat to low; stir in the cornstarch mixture until thickened.

Slowly stir in the beaten egg to form egg strands. Add the bean sprouts and simmer for 1 to 2 minutes, or until heated through, stirring occasionally. Add the sesame oil; stir to mix well and serve.

This recipe yields 4 servings.

Comments: Top each bowl with thinly sliced scallions and add Chinese noodles as an accompaniment.

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