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Chinese Hot and Sour Soup Recipe
|Dried oriental mushrooms||4 (Black Variety)|
|Ham||1⁄4 Pound, slivered|
|Slivered bamboo shoots||1⁄2 Cup (8 tbs)|
|Soy sauce||1 Tablespoon|
|Chicken stock||4 Cup (64 tbs)|
|Freshly ground white pepper||To Taste|
|Bean curd||1 Cup (16 tbs), sliced|
|Red wine vinegar||3 Tablespoon|
|Cornstarch||2 Tablespoon, mixed with 3 tablespoons cold water|
|Cold water||3 Tablespoon (Mixed With Cornstarch)|
|Egg||1 , lightly beaten|
|Sesame oil||1 Tablespoon|
|Green onion||1 , finely chopped (For Garnish)|
Serving size: Complete recipe
Calories 1284 Calories from Fat 488
% Daily Value*
Total Fat 55 g83.9%
Saturated Fat 10.7 g53.7%
Trans Fat 0 g
Cholesterol 318.5 mg
Sodium 2805.1 mg116.9%
Total Carbohydrates 102 g34.1%
Dietary Fiber 7 g27.8%
Sugars 20.1 g
Protein 91 g182.3%
Vitamin A 17% Vitamin C 28%
Calcium 58.4% Iron 106.7%
*Based on a 2000 Calorie diet
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.