Chinese Hot and Sour Soup
Try this Chinese Hot and Sour Soup recipe, or contribute your own. "Scallion" and "Soy Sauce" are two of the tags cooks chose for Chinese Hot and Sour Soup."It was pretty good nothing much like the Chinese places but still good... kinda confusing though it mentioned garlic on ingredients list but not on directions when to add" - bigdan05
Yield: 1 Ready in 45 minutes
98 people trying soon
|6 cChicken Stock|
|1/4 lbLean pork; julienned|
|2 tbGarlic; & red chile paste *|
|2 tbSoy sauce|
|3/4 tswhite pepper; Ground|
|4 Eggs; beaten|
|1/2 cBamboo shoots; julienned|
|1/2 cWater chestnuts; sliced|
|1 cShiitake mushrooms; sliced|
|1 cStraw mushrooms; whole|
|1 Cake soft tofu; 1/4 inch|
|1/4 cWhite vinegar|
|1 tsSesame oil|
|Scallions; for garnish|
|1/4 cDried black fungus; soaked|
Chinese Hot and Sour Soup Preparation
1. Bring stock to a simmer, add soy, pork, mushrooms & chile paste, simmer for 10 minutes.
2. add pepper, vinegar, bamboo, water chestnuts, fungus and tofu, simmer 5 min.
3. Mix cornstarch with 5 tbsp water and add. bring back to a simmer and pour the eggs in a very thin stream over the surface. Let stand for 10 seconds before gently stirring in the sesame oil.
4. Serve with a garnish of chopped scallions.
*The pepper, vinegar and chile paste can be varied to taste.
NOTES : This is a recipe for some kickbutt hot and sour soup. Better than any you'll buy in a restaurant. It may look daunting, but all you really need do is chop the stuff up and throw it in a pot
Recipe by: stevensm~~at;doim6.monmouth.army.mil
Posted to recipelu-digest by "Christopher E. Eaves" ~~ltcea260~~at;airmail.net> on Mar 12, 1998
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