Hot and Sour Soup

By: Andrew

This is one version of the classic Chinese soup. Always delicious, this soup is easier to create than you might imagine. You can adjust the proportions of soy sauce and hot sauce to your liking.

Ingredients

3 Dried Black Mushroom
1 Dried wood ear mushroom
4 cups Chicken Stock
3 ounces Pork Boneless. Cut into thin strips
2 ounces Bamboo Shoots Cut into thin strips
8 ounces Soft Tofu drain and cut into 1/4 inch cubes
3 Tbsp Rice Vinegar You can substitute white vinegar or white wine vinegar.
3 Tbsp Soy Sauce
1 Tbsp Chili Garlic Sauce
2 Tbsp Corn Starch Disolve in 4 Tbsp water
2 Scallions sliced thin
1 tsp Ground White Pepper adjust to taste
2 tsp Sugar

No Image Yet

Directions

Cover the dried mushrooms with warm water and allow to soak for about 20 minutes. Drain, remove stems and slice into thin strips.

Bring the chicken stock to a boil in a pot or deep sauce pan. Stir in mushrooms, pork and bamboo shoots and simmer for about 2 minutes. Then add the tofu, vinegar, soy sauce, chili garlic sauce, white pepper, and sugar and simmer for 2 more minutes. Then add corn starch mixture, and boil for about 1 more minute.

Stirring the soup briskly, very slowly pour in the beaten egg. This will form whispy threads of cooked egg in the soup. Serve garnished with the scallions.

Cook’s Compass

Hot and Sour Soup

By: Andrew

Ingredients

Directions

Reviews will go here