Linda's Hot and Sour Soup - Chinese |
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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 8 |
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This recipe is AWESOME and will make you want to make it often! Tip: The pepper, chile paste, and vinegar can be varied according to your taste. If you want the broth a little thicker, add another tablespoon of water and cornstarch, when thickening the broth. If you like it a little hotter, use 2 T. of red chili paste, instead of 1. If you like it a little milder, don't add as much white pepper. It you like it a little more sour, add a little more vinegar, to taste, a little at a time. Time does not include time to soak the fungus. Ingredients:
6 cups chicken stock |
1/2 lb lean pork, julienned |
2 tablespoons garlic |
1 -2 tablespoon red chili paste, depending on how hot you like it |
2 tablespoons soy sauce |
3/4 teaspoon white pepper, ground |
4 eggs, beaten |
4 tablespoons cornstarch |
1/2 cup bamboo shoot, julienned |
1/2 cup water chestnut, julienned |
1 1/2 cups dried chinese mushrooms, sliced |
1 (12 ounce) package firm tofu, cut into 1/4x2-inch sticks |
1/3 cup white vinegar |
1 teaspoon sesame oil |
1/2 cup dried black fungus, soaked for 1 hr., and cut up fine |
scallion, finely chopped |
Directions:
1. Bring the stock to a simmer. Add soy sauce, pork, mushrooms and chile paste. Simmer for about 10 minutes.
2. Add white pepper, vinegar, bamboo shoots, water chestnuts, fungus, tofu., and simmer 5 minutes.
3. Mix cornstarch with 5 T. water and add to soup.
4. Bring back to simmer, and pour the eggs in a very thin stream over the surface, stirring in one direction as you add the eggs. Let stand for 10 seconds, then stir in the sesame oil.
5. Serve with a chopped scallions on top.
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