Real Recipes From Real Home Cooks ®

hot and sour soup

(2 ratings)
Recipe by
Pat Campbell
pryor, OK

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.

(2 ratings)
yield 5 -6
prep time 40 Min
cook time 20 Min

Ingredients For hot and sour soup

  • 1/4 cup
    cloud ears
  • 1/4 cup
    golden needles
  • 1/4 lb
    pork, shredded into 1 1/2 inch long strips
  • 3 tbs
  • 2 tsp
  • 1/2 cup
  • 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

How To Make hot and sour soup

  • 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.