Fusion Hot and Sour Soup | Starport Foods

Ingredients

• Mix 2 Tbsp. cornstarch with 1 C. water in a bowl and set aside. (Save remaining 4 C. water for soup)
• Wash and trim prawn legs and antennae and set aside.
• Boil water in a small pot and blanch prawns until pink; remove, cold rinse, drain, and set aside.
• Dice firm tofu to ½” cubes. (Cut tofu slab into eight ½” slices. Cut each slice into three lengthwise strips. Cut each strip into eight cubes.)
• Slice okra into ½” rounds.
• Add tofu, okra, bamboo shoots, and water to a large pot and heat to a boil.
• Add in tomato and prawns and bring to a boil, then lower the heat.
• Stir cornstarch mixture and slowly add into pot, stirring constantly.
• Add in the Hot and Sour Soup Concentrate and remove from heat as soon as the soup boils. (Over-cooking Hot and Sour Soup Concentrate soup reduces the sourness of the vinegar).
• Garnish with green onions and serve.
• Option, serve with a lime wedge.