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Hot & Sour Soup

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The Hot & Sour Soup is a yummy and spicy soup preparation that will definitely be a winner at the next party you host. I served the Hot & Sour Soup last week for my friends and they loved it. Don€™t miss this superb Hot & Sour Soup recipe.
Ingredients
  Rice wine/Dry sherry 1⁄2 Teaspoon
  Hot water 3 Cup (48 tbs)
  Pork butt 1⁄4 Pound
  Cornstarch 1⁄2 Teaspoon
  Sesame oil 1 Teaspoon
  Chicken broth 1⁄2 Cup (8 tbs)
  Water 5 Cup (80 tbs)
  Salt 1 Teaspoon
  Mushrooms/1/2 (4 ounce) can drained sliced mushrooms 2 Ounce, sliced
  Sliced water chestnuts 1⁄4 Cup (4 tbs)
  Shredded bamboo shoots 1⁄4 Cup (4 tbs)
  Shredded carrot 2 Tablespoon
  Bean curd square 1 , thinly sliced (3 Inch)
  Worcestershire sauce 2 Tablespoon
  Vinegar 1 Teaspoon
  Cornstarch 5 Tablespoon
  Water 5 Tablespoon
  Egg 1 , beaten
  Black pepper 1⁄2 Teaspoon
  White pepper 1⁄2 Teaspoon
  Sesame oil 1 Tablespoon
Directions

Soak wood ears and lily buds in 3 cups hot water 15 minutes to soften.
Remove stems from softened wood ears.
Shred wood ears with a cleaver.Slice pork into thin strips.
Use a cleaver to chop strips into shreds.
Combine marinade ingredients in a small bowl.
Add pork shreds; mix well.
Let stand 15 minutes.
Combine chicken broth and 5 cups water and salt in a medium saucepan.
Bring to a boil over high heat; reduce heat to medium.
Add mushrooms, water chestnuts, bamboo shoots, carrot, wood ears and lily buds to broth.
Simmer 3 to 4 minutes.
Add pork shreds with marinade and bean curd.
Bring to a boil.
Add Worcestershire sauce and vinegar, if desired.
Dissolve cornstarch in 5 tablespoons water to make a paste.
Slowly stir into soup.
Cook over medium heat until soup thickens slightly.
Stir egg into soup.
Add black pepper, white pepper and sesame oil.

Recipe Summary

Cuisine: 
Chinese
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Ingredient: 
Pork

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