Hot And Sour Lamb Soup

Total Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 8
• 1 ounce dried chinese mushrooms
• 2 (13 1/4 ounce) cans chicken broth or 3 1/2 cups chicken stock
• 2 cups orange juice
• 3/4 lb boneless lamb, cut into julienne strips
• 1 (8 ounce) can sliced water chestnuts, drained
• 1 tablespoon soy sauce
• 1/4 teaspoon salt
• 1/2 lb tofu, drained and cut into 1/2-inch cubes
• 3 tablespoons wine vinegar
• 3/4 teaspoon tabasco sauce
• 1/4 cup cornstarch
• 1/3 cup water

Recipe

• 1 in small bowl pour enough boiling water over mushrooms to cover. let stand up to 30 minutes; drain.
• 2 in large saucepot combine mushrooms, broth, orange juice, lamb, carrots, water chestnuts, soy sauce and salt. bring to a boil. reduce heat and simmer for 3 minutes or until lamb is cooked.
• 3 add tofu, vinegar and tabasco sauce.
• 4 combine cornstarch and water until smooth; add to soup.
• 5 stir constantly, bring to a boil over medium heat and boil for one minute.