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Hot & Sour Soup

Veggie.Lover's picture
Ingredients
  Dried mushrooms 1⁄2 Cup (8 tbs)
  Warm water 1 Cup (16 tbs)
  Vegetable stock 3 Cup (48 tbs)
  Dry sherry 1 Tablespoon
  Sliced bamboo shoots/1/2 cup sliced water chestnuts 1⁄2 Cup (8 tbs), cut in matchstick pieces
  Tofu 4 Ounce, diced
  Frozen peas 1⁄2 Cup (8 tbs), thawed
  White wine vinegar 2 Tablespoon
  Soy sauce 1 Tablespoon
  Cornstarch 2 Tablespoon
  Water 1⁄4 Cup (4 tbs)
  White pepper 3⁄4 Teaspoon
  Sesame oil 1 Teaspoon
  Egg 1 , beaten
  Green onions 2 , cut into 1 inch diagonal slices (Including Tops)
  Salt To Taste
Directions

Cover mushrooms with water and let stand for 30 minutes.
Remove mushrooms; cut off and discard stems.
Thinly slice mushrooms and set aside.
Measure soaking water (discard any sandy portion at the bottom) and add enough stock to make a total of 4 cups liquid.
Place in a 2-quart pan and add sherry, bamboo shoots, and sliced mushrooms.
Bring to a boil, then reduce heat; cover and simmer for 15 minutes.
Add tofu, peas, wine vinegar, and soy; heat for 3 minutes.
In a small bowl, stir together cornstarch and the 1/4 cup 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 onion; add salt to taste.

Recipe Summary

Cuisine: 
Chinese
Course: 
Appetizer
Method: 
Boiled

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