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Hot And Sour Soup

Chinese.wok's picture
Ingredients
  Dried chinese mushrooms 4 , soaked
  Pork/Chicken 4 Ounce (100 Gram, Raw Or Precooked)
  Bamboo shoots 2 Ounce, sliced, drained (50 Gram)
  Tofu 1 (Bean Curd Cake)
  Stock 1 1⁄2 Pint (900 Milliliter)
  Shao hsing rice wine 1 Tablespoon
  Light soy sauce 1 Tablespoon
  Red vinegar/White rice vinegar 1 Tablespoon
  Ground white pepper 1 Teaspoon
  Egg 1 , lightly beaten
  Cornflour paste 1 Tablespoon (Thick)
  Salt 1 Teaspoon
  Monosodium glutamate 1⁄3 Teaspoon (Msg)
Directions

GETTING READY
1. To prepare mushrooms squeeze dry the soaked mushrooms and discard any hard stalks.
2. Thinly shred the mushrooms, meat, bamboo shoots and bean-curd.

MAKING
3. In a saucepan bring the stock to a rolling boil, stir in the mushrooms, meat, bamboo shoots and bean-curd.
4. Add the wine, soy sauce, vinegar and pepper, bring back to the boil once more and pour the beaten egg very slowly into the soup, stirring at the same time.

FINALIZING
5. Finally, stir in gently the cornflour paste to thicken the soup.

SERVING
6. Pour it into a soup tureen with the salt and MSG, if using, at the bottom, blend well and serve hot.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
Chinese
Course: 
Appetizer
Method: 
Simmering
Dish: 
Soup
Ingredient: 
Mushroom
Preparation Time: 
10 Minutes
Cook Time: 
15 Minutes
Ready In: 
25 Minutes
Servings: 
4

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