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Hot And Sour Soup

Country.Chef's picture
  Dried black chinese mushrooms 4
  Lean pork 1⁄8 Pound
  Cornstarch 2 Tablespoon
  Water 4 Tablespoon
  White vinegar 3 Tablespoon
  Soy sauce 1 Tablespoon
  Salt 1⁄4 Teaspoon
  White pepper 1⁄4 Teaspoon
  Chicken consomme 6 Cup (96 tbs)
  Bamboo shoots 1⁄4 Cup (4 tbs), cut into strips
  Raw shrimp 8
  Green onion 1 , minced
  Snow peas 6 , whole / halved
  Tabasco 1 Teaspoon
  Eggs 2 , lightly beaten

In a small bowl, cover the mushrooms with boiling water.
Let stand for 30 minutes.
Drain the mushrooms and squeeze out excess liquid.
Discard the stems; cut the caps into thin strips.
Cut the pork across the grain in quarter-inch-thick slices, then cut the slices into quarter-inch strips.
In a cup, combine the cornstarch and water and blend well.
In another cup, combine the vinegar, soy sauce, salt, and pepper.
In a soup kettle, bring the chicken consomme to a boil.
Add pork, bamboo shoots, and mushrooms.
Bring to a boil again, then reduce heat to medium and add the shrimp.
Stir the vinegar-soy-sauce mixture and add to the soup.
Stir the cornstarch mixture and stir it into the soup.
Continue stirring until the soup thickens, about 2 minutes.
Add the green onion, snow peas, and Tabasco.
Stirring constantly, pour beaten eggs into the soup in a thin stream.
Serve at once.

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