Hot and Sour Soup

1
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.

Rating:
★★★★★ 1 vote
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

Step-By-Step

1Soak 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.
2Combine 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.
3Bring 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.
4Add cornstarch mixture and stir till thickened. Lower heat. Add vinegar mixture. Taste; adjust seasoning if necessary. Slowly stir in egg. Garnish with scallions.

About Hot and Sour Soup