Wow...awesome and very authentic-tasting. I used low sodium soy sauce, extra firm tofu, halved the amt of pork, cut the broth by 4 cups and used reduc sodium, fat free chicken broth. I also reduced the black pepper to 2 tsp and added some red pepper flakes before the 20min simmer. We drizzled chili oil into the final product and it was fantastic w/ the minced cilantro and green onions! Hubby gobbled it up!
Chinese Hot-and-Sour Soup
bostonsmaman Posted: 12/16/08