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Chinese Hot And Sour Soup

Ingredients
  Dried oriental mushrooms 4 (Black Variety)
  Ham 1⁄4 Pound, slivered
  Slivered bamboo shoots 1⁄2 Cup (8 tbs)
  Soy sauce 1 Tablespoon
  Chicken stock 4 Cup (64 tbs)
  Salt To Taste
  Freshly ground white pepper To Taste
  Bean curd 1 Cup (16 tbs), sliced
  Red wine vinegar 3 Tablespoon
  Cornstarch 2 Tablespoon, mixed with 3 tablespoons cold water
  Cold water 3 Tablespoon (Mixed With Cornstarch)
  Egg 1 , lightly beaten
  Sesame oil 1 Tablespoon
  Green onion 1 , finely chopped (For Garnish)
Directions

Soak mushrooms in warm water until softened.
Drain; remove stems and slice caps.
Combine mushrooms, ham, bamboo shoots, soy sauce and chicken stock in large saucepan and bring to boil over high heat.
Reduce heat and simmer 3 minutes.
Taste and add salt and pepper if necessary.
Add bean curd and vinegar and bring to boil again.
Stir in dissolved cornstarch and cook, stirring constantly, until soup is slightly thickened.
Slowly add egg, stirring gently.
Remove from heat and stir in oil.
Ladle into bowls and garnish with finely chopped green onion.
If preferred, green onion can be cooked.
Add along with bean curd.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Asian
Course: 
Appetizer
Method: 
Simmering
Ingredient: 
Mushroom
Interest: 
Healthy

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