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Hot and Sour Soup Recipe

   
 

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     Hot and Sour Soup

Category   Salads - Soups - Sidedishes
Sub Category   None

Ingredients
4 C. chicken stock
1/2 C. slivered pork
1/4 C. slivered bamboo shoots
2 dried shiitake mushrooms (soaked, rinsed and sliced thin)
1/4 C. cloud ears (soaked, rinsed and chopped)
1/2 cube (1 C.) tofu sliced into thin strips
2 T. soy sauce
1/2 t. white pepper or to taste
3 T. rice vinegar
 
1 egg, beaten
2 T. cornstarch dissolved in 3 T. water
1/4 C. green onions, chopped
2 T. preserved Szechuan vegetables chopped (optional)
1 t. sesame seed oil

Instructions
Soup may be prepared ahead and reheated gently. Be sure to rinse cloud ears well because it is sandy. Preserved Szechuan vegetable comes in cans. It is preserved with salt and chili pepper. Rinse before using.
Combine stock, pork, bamboo shoots, mushrooms and cloud ears. Bring to a boil and cook for 5 min., stirring to break up pork. Add tofu and cook gently for 1 min. Add soy sauce, white pepper and rice vinegar. Add egg and stir. Add cornstarch and water mixture, stir gently and bring to a boil. Add green onions and preserved vegetable. Add sesame seed oil just before serving.


Originally Submitted
9/14/2009





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