Hot and Sour Soup

Pat Campbell

By
@fillemup

I love this soup. Will have to find out what "cloud ears" are and where to find them. Other than the cloud ears, I know what everything is.I believe I need to cook a Chinese dinner. Alas I need to find out what about Golden needles. Will have to find an Asian grocery.


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Rating:

Comments:

Serves:

5-6

Prep:

40 Min

Cook:

20 Min

Ingredients

1/4 cup
cloud ears
1/4 cup
golden needles
1/4 lb
pork, shredded into 1 1/2 inch long strips
3 tbs
cornstarch
2 tsp
sherry
1/2 cup
water
3 tbs
white-wine vinegar, or to taste & white pepper to taste
1/2 tsp
hot oil & 2 tsp sesame-seed oil
4 cups
chicken stock & salt to taste
1 tbs
soy sauce
2
bean curds, each cut into 8 pieces
1
egg, beaten & 2 scallions, chopped

Directions Step-By-Step

1
Soak cloud ears and golden needles in hot water about 15 minutes or until noticeably increased in size, drain. Shred cloud ears. Cut golden needles in half.
2
Combine pork with 1 tbs cornstarch and sherry. Mix 2 tbs cornstarch with water, set aside. Combine vinegar, pepper, hot oil, and sesame oil in bowl, set aside.
3
Bring chicken stock, salt, and soy sauce to boil in large soup pot. Add pork, boil 1 minute. Add cloud ears, golden needles, and bean curds, boil 1 minute.
4
Add cornstarch mixture and stir till thickened. Lower heat. Add vinegar mixture. Taste; adjust seasoning if necessary. Slowly stir in egg. Garnish with scallions.

About this Recipe