Sour Shrimp Noodle Soup Recipe
Ingredients
| Dried shrimp | 4 Tablespoon | |
| Dried black mushrooms | 1/2 Cup (16 tbs) | |
| 1/4 cup of wood-ear fungus | ||
| Chicken broth | 6 Cup (16 tbs) | |
| Soy sauce | 2 Tablespoon | |
| Salt | 1 Teaspoon | |
| 1 cup of dried shrimp noodles | ||
| White vinegar | 1/2 Cup (16 tbs) | |
| Cornstarch | 2 Tablespoon | |
| Water | 2 Tablespoon | |
| Eggs | 3 Small, beaten | |
Directions
In separate cups, place the dried shrimp, the mushrooms, and the fungus; cover with boiling water and let set for 15 minutes.
Drain all well and shred the mushrooms and the fungus.
In a pot, place the chicken broth, shrimp, shredded mushrooms, fungus, soy sauce, and salt.
Bring to a boil, stir in the noodles, reduce heat to a simmer and cook for 8 minutes, or until the noodles are tender.
Stir the vinegar, the blended cornstarch and water, and the eggs into the pot.
Cook, stirring, for 2 minutes or until the soup starts to thicken.
Taste for seasoning.
Drain all well and shred the mushrooms and the fungus.
In a pot, place the chicken broth, shrimp, shredded mushrooms, fungus, soy sauce, and salt.
Bring to a boil, stir in the noodles, reduce heat to a simmer and cook for 8 minutes, or until the noodles are tender.
Stir the vinegar, the blended cornstarch and water, and the eggs into the pot.
Cook, stirring, for 2 minutes or until the soup starts to thicken.
Taste for seasoning.
Chef
