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Hot Sour Soup

Chinese.wok's picture
Ingredients
  Sea cucumber 1⁄2
  Chicken stock 2 Cup (32 tbs)
  Peeled prawns 1 Ounce, diced, if large (30 Gram)
  Thawed frozen green peas 1 1⁄2 Tablespoon
  Dried black mushroom 1 , soaked, finely diced
  Cloud ear fungus 2 , soaked and finely diced
  Soft beancurd cake 1⁄2 , finely diced
  Tomato 1⁄2 Medium, finely diced
  Salt 1 Teaspoon
  White pepper powder 3 Teaspoon
  Sesame oil 1 Teaspoon
  Cornflour 2 Tablespoon, blended with water
  Water 1 Tablespoon
  Egg 1 , lightly beaten
  Black rice vinegar 2 Tablespoon
  Spring onion 1 Tablespoon, sliced
Directions

Soak the sea cucumber in hot water until soft, then cut in half lengthwise.
Clean the interior and dice the flesh finely.
Heat the stock and add sea cucumber, prawns, peas, mushroom, fungus, beancurd and tomato.
Bring to the boil, then simmer for 1 minute.
Add salt, pepper and sesame oil.
Thicken the soup with cornflour, then add the egg and stir until set.
Add the vinegar, pour into a serving bowl and garnish with spring onion.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Chinese
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Ingredient: 
Vegetable
Interest: 
Gourmet
Preparation Time: 
5 Minutes
Cook Time: 
5 Minutes
Ready In: 
10 Minutes

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