Hot & Sour Asian Soup Recipe
Hot & Sour Soup gets its taste from pork meat mixed with mushroom and eggs, flavored with white wine vinegar. Hot & Sour Soup is cherished by pork lovers.
Ingredients
4 medium-size dried mushrooms or 4 dried black fungus
1/4 pound boneless lean pork, cut in matchstick pieces
1 tablespoon dry sherry
4 cups chicken broth or canned
1/2 pound chicken breasts, skinned, boned, and cut in matchstick pieces
1/2 cup sliced bamboo shoots, cut in matchstick pieces
1/4 pound bean curd or tofu, drained and cut in Winch cubes
2 tablespoons white wine vinegar
1 tablespoon soy sauce
2 tablespoons cornstarch
1/4 cup water
1/2 to 2/3 teaspoon white pepper
1 teaspoon sesame oil
1 egg, lightly beaten
2 whole green onions, cut in 1 inch diagonal slices
Salt
Directions
Cover mushrooms with warm water, let stand for 30 minutes, then drain.
Cut off and discard stems; squeeze mushrooms dry and thinly slice.
If you use fungus, cover with warm water, let stand for 30 minutes, then drain.
Pinch out hard knob from center of fungus and discard; cut fungus in thin strips.
Combine pork with sherry; let stand for 10 minutes.
In a 2-quart pan, heat chicken broth to boiling.
Add mushrooms or fungus, pork, chicken, and bamboo shoots.
Stir several times, then reduce heat; cover and simmer 5 minutes.
Add bean curd, wine vinegar, and soy; heat, uncovered, for 1 minute.
Blend cornstarch and water.
Add to soup and cook, stirring, until slightly thickened.
Turn off heat.
Add pepper and sesame oil.
Stirring continuously, slowly pour egg into soup.
Sprinkle with onionand salt to taste.
Cut off and discard stems; squeeze mushrooms dry and thinly slice.
If you use fungus, cover with warm water, let stand for 30 minutes, then drain.
Pinch out hard knob from center of fungus and discard; cut fungus in thin strips.
Combine pork with sherry; let stand for 10 minutes.
In a 2-quart pan, heat chicken broth to boiling.
Add mushrooms or fungus, pork, chicken, and bamboo shoots.
Stir several times, then reduce heat; cover and simmer 5 minutes.
Add bean curd, wine vinegar, and soy; heat, uncovered, for 1 minute.
Blend cornstarch and water.
Add to soup and cook, stirring, until slightly thickened.
Turn off heat.
Add pepper and sesame oil.
Stirring continuously, slowly pour egg into soup.
Sprinkle with onionand salt to taste.
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