Hot & Sour Soup<< Back to list

Chinese, Soup
cupwood ears
4Chinese mushrooms
boneless pork
cupbamboo shoots (approx. small can)
4cupschicken stock
1tbspsoy sauce
tspground white pepper
crushed pepper
1/3cupwhite vinegar
3tbspcold water
1egg, lightly beaten
2tspsesame seed oil
1green onion, finely chopped
  1. Soak mushroom & wood ear in water for 30 min, then remove stems and cut them into thin strips. Cut bamboo shoots into thin strips. Cut pork into thin strips, about 1 1/2 to 2" long.
  2. Combine in a large saucepan the stock, salt, soy sauce, mushrooms, bamboo shoots and pork. Bring to a boil over high heat,then immediately reduce the heat to low, cover the pan and simmer for 3 mins. Drop in the tofu, and the pepper, crushed pepper and vinegar. Bring to a boil again. Mix the cornstarch with the water until well combined, and pour in the beaten egg, stirring gently all the while.
  3. Remove the soup from heat and add sesame oil and the green onion.

4 servings

This version is so much better than the stuff you get at the restaurant


Mar 30, 2007

Feb 4, 2009

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