Hot & Sour Soup
"From one of my Chinese Cookbooks. I don't know how Authentic this recipe is, but I am posting it regardless.
Note: if using fresh bamboo shoots, boil in water first for 30 minutes"
- Ready In:
- 35mins
- Ingredients:
- 11
- Serves:
-
4-5
ingredients
- 3 dried Chinese mushrooms (soaked in warm water for 30 minutes)
- 4 ounces pork loin
- 2 ounces bamboo shoots, rinsed (fresh or canned)
- 8 ounces firm tofu
- 30 fluid ounces chicken stock
- 1 tablespoon shaoxing rice wine
- 1 tablespoon light soy sauce
- 1 1⁄2 tablespoons Chinese white rice vinegar
- 1 teaspoon salt
- 1 teaspoon white pepper
- 1 egg, lightly beaten
directions
- squeeze out any excess water from the mushrooms, then finely slice, discarding any tough stems.
- finely slice the pork, bamboo shoots, and bean curd all to about the same size.
- bring stock to a boil. add the pork and boil over high heat for 2 minutes. add the mushrooms and bamboo shoots and boil for another 2 minutes. next add the shaoxing, light soy sauce, rice vinegar, salt and pepper. boil for 1 minute. reduce heat to simmer, cover and cook for 5 minutes. add the bean curd and boil uncovered for 2 minutes.
- To Serve: rapidly stir in the egg until it has formed fine shreds.
- Serve immediately.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
I love to cook. ?Lately I have been baking a lot of bread, pizza dough and sweets. ?I have been a member for many years, and this site is where I come to for something new or old. ?I am hoping to soon add more recipes to my collection.
