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Hot & Sour Asian Soup

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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
  Dried mushroom/4 dried black fungus 4 Medium
  Boneless lean pork 1⁄4 Pound, cut in matchstick pieces
  Dry sherry 1 Tablespoon
  Chicken broth 4 Cup (64 tbs)
  Chicken breasts 1⁄2 Pound, skinned, boned, and cut in matchstick pieces
  Sliced bamboo shoots 1⁄2 Cup (8 tbs), cut in matchstick pieces
  Bean curd/Tofu 1⁄4 Pound, drained and cut in winch cubes
  White wine vinegar 2 Tablespoon
  Soy sauce 1 Tablespoon
  Cornstarch 2 Tablespoon
  Water 1⁄4 Cup (4 tbs)
  White pepper 2⁄3 Teaspoon
  Sesame oil 1 Teaspoon
  Egg 1 , lightly beaten
  Whole green onions 2 , cut in 1 inch diagonal slices
  Salt To Taste
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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Chinese
Course: 
Appetizer
Dish: 
Soup
Ingredient: 
Pork

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