Chinese Hot and Sour Soup Recipe
Ingredients
| 4 dried black oriental mushrooms | ||
| Ham | 1/4 pound, slivered | |
| Bamboo shoots | 1/2 Cup (16 tbs), slivered | |
| Soy sauce | 1 Tablespoon | |
| Chicken stock | 4 Cup (16 tbs) | |
| Salt and freshly ground white pepper (optional) | ||
| 1 cup finely sliced bean curd | ||
| Red wine vinegar | 3 Tablespoon | |
| 2 tablespoons cornstarch mixed with 3 tablespoons cold water | ||
| 1 egg, lightly beaten | ||
| Sesame oil | 1 Tablespoon | |
| Green onion | 1 , finely chopped | |
Directions
Soak mushrooms in warm water until softened.
Drain; remove stems and slice caps.
Combine mushrooms, ham, bamboo shoots, soy sauce and chicken stock in large saucepan and bring to boil over high heat.
Reduce heat and simmer 3 minutes.
Taste and add salt and pepper if necessary.
Add bean curd and vinegar and bring to boil again.
Stir in dissolved cornstarch and cook, stirring constantly, until soup is slightly thickened.
Slowly add egg, stirring gently.
Remove from heat and stir in oil.
Ladle into bowls and garnish with finely chopped green onion.
If preferred, green onion can be cooked.
Add along with bean curd.
Drain; remove stems and slice caps.
Combine mushrooms, ham, bamboo shoots, soy sauce and chicken stock in large saucepan and bring to boil over high heat.
Reduce heat and simmer 3 minutes.
Taste and add salt and pepper if necessary.
Add bean curd and vinegar and bring to boil again.
Stir in dissolved cornstarch and cook, stirring constantly, until soup is slightly thickened.
Slowly add egg, stirring gently.
Remove from heat and stir in oil.
Ladle into bowls and garnish with finely chopped green onion.
If preferred, green onion can be cooked.
Add along with bean curd.
Chef
