Jessica V. wrote:
> I had a brief brain glitch and didn't halve my Chinese hot and sour
> soup recipe. Now I have about a quart and a half of leftover soup,
> there is no way that much is going to be consumed within the next few
> days. Does anyone have any experience good or bad in freezing
> something like this? I've never done it before, but my gut feeling is
> that the egg will have a rubber texture when thawed.

Cooking renders it pretty much sterile, properly covered no reason it
can't be kept in the fridge for a week. But whether frozen or
refrigerated the cornstarch will lose it's thickening power, upon
reheating your soup will be watery, especially that it contains
vinegar. It'll still be good, re-thicken with more corn starch slurry.