Hot and Sour Soup

Hot and Sour Soup Have a cold? Forget that plain old chicken soup! ***IMPORTANT TIP*** I suggest making this soup a day or two ahead to let the vegetables and tofu marinate! Then just heat and serve. Enjoy!

Hot and Sour Soup

  • 6 cups chicken stock
  • 1 ⁄4 lb julienned lean pork or 1⁄4 lb chicken
  • 2 tablespoons garlic and red chile paste
  • 2 tablespoons soy sauce
  • 3 ⁄4 teaspoon ground pepper
  • 4 eggs (, beaten)
  • 5 tablespoons cornstarch
  • 1 cup sliced shiitake mushroom
  • 1 (15 ounce) canpeeled straw mushrooms
  • 1 ⁄2 ounce dried black fungus ((soak in water for an hour before using))
  • 1 (7 ounce) cansliced bamboo shoots
  • 1 (7 ounce) can sliced water chestnuts
  • 1 (15 ounce) can baby sweet corn cobs
  • 1 ⁄2 lb soft tofu (, sliced into 1/4 inch cubes)
  • 1 ⁄4 cup white vinegar
  • 1 teaspoon sesame oil
  • finely chopped scallion ((to garnish))
  1. Bring stock to a simmer, add soy sauce, pork, mushrooms& chile paste, simmer for 10 minutes.
  2. Add meat, pepper, vinegar, bamboo, baby corn, water chestnuts, fungus and tofu, simmer 10 min Mix cornstarch with 5 tbsp water and add.
  3. bring back to a simmer and pour the eggs in a very thin stream over the surface.
  4. Let stand for 10 seconds before gently stirring in the sesame oil.
  5. Serve with a garnish of chopped scallions.

 

 

Bookmark the permalink.

Comments are closed.

Loading...