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Sour Shrimp Noodle Soup

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Ingredients
  Dried shrimp 4 Tablespoon
  Dried black mushrooms 1⁄2 Cup (8 tbs)
  Wood ears 1⁄4 Cup (4 tbs) (Fungus)
  Chicken broth 6 Cup (96 tbs)
  Soy sauce 2 Tablespoon
  Salt 1 Teaspoon
  Dried shrimp noodles 1 Cup (16 tbs)
  White vinegar 1⁄2 Cup (8 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.

Recipe Summary

Cuisine: 
Asian
Course: 
Side Dish
Method: 
Simmering
Dish: 
Soup
Ingredient: 
Shrimp
Servings: 
4

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