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| | | Hot & Sour Bass Soup | Favorite of Amie Nelson - Camden, Ohio
| | Course: | Soup | | Servings: | 4-6 | |
Ingredients & Instructions:
5 cups water
2 tablespoons instant chicken bouillon granules
¼ cup white vinegar
1 medium onion, cut into thin wedges
8 whole peppercorns
¾ lbs. bass fillets
1 can sliced mushrooms, drained
1 tablespoon soy sauce
1 clove garlic, minced
¼ teaspoon dried crushed red pepper
2 tablespoons cornstarch
2 tablespoons cold water
1 egg, beaten
1 green onion, chopped
In Dutch oven, combine water, the bouillon granules, vinegar, onion and peppercorns. Heat to boiling. Add bass fillets. Reduce heat. Cover and simmer until fish flakes easily, about 5 minutes. Remove bass and cut into 1-inch pieces. Remove peppercorns. Stir mushrooms, soy sauce, garlic and red pepper into soup. Heat to boiling. Reduce heat. Cover and simmer for 15 minutes.
In small bowl, blend cornstarch into 2 tablespoons water. Stir into soup. Heat to boiling. Cook, stirring constantly, until soup is thickened, about 1 minute. Add bass. Reduce heat and simmer for 1 minute. Remove from heat. Pour beaten egg slowly in thin stream over soup; do not stir. Top with green onion.
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