hot and sour soup

Name: Hot and Sour Soup
Prep time: 30 min
Cook time: 15 min
Yield: 4
Cuisine: Chinese
Ingredients: 3 ounce(s) lean boneless pork; 1 ounce(s) dried chinese mushrooms (about 10 large); 1 ounce(s) bean thread noodles (transparent noodles, about 1/2 pkg); 10 ounce(s) fresh bean curd (1 cake); 2 - eggs; 1 teaspoon(s) sesame oil; 1 quart(s) chicken stock; 2 teaspoon(s) sugar; 3 tablespoon(s) chinese red vinegar (may substitute cider vinegar); 1/2 teaspoon(s) ground white pepper; 2 tablespoon(s) dark soy sauce; 1 tablespoon(s) cornstarch; 1 tablespoon(s) water; 2 tablespoon(s) scallions, finely chopped; 2 tablespoon(s) cilantro, finely chopped; 1 teaspoon(s) sesame oil; 1 teaspoon(s) chili oil

(2 RATINGS)

27 Pinches 2 Photos

Lynette C

Gulf Breeze, FL

Updated on Aug 10, 2014

I posted this here to participate in a cooking game where chefs travel the world by cooking and tasting recipes from other countries. But I have been making this recipe for over 20 years. Don't be afraid of the list of ingredients or number of steps. It really comes together quickly after the prep work is done.

Rate

prep time 30 Min

cook time 15 Min

method Stove Top

yield 4 serving(s)

Ingredients

3 ounces lean boneless pork
1 ounce dried chinese mushrooms (about 10 large)
1 ounce bean thread noodles (transparent noodles, about 1/2 pkg)
10 ounces fresh bean curd (1 cake)
2 - eggs
1 teaspoon sesame oil
1 quart chicken stock
2 teaspoons sugar
3 tablespoons chinese red vinegar (may substitute cider vinegar)
1/2 teaspoon ground white pepper
2 tablespoons dark soy sauce
1 tablespoon cornstarch
1 tablespoon water
2 tablespoons scallions, finely chopped
2 tablespoons cilantro, finely chopped
1 teaspoon sesame oil
1 teaspoon chili oil

How To Make hot and sour soup

Step 1

Cut the pork into thin shreds. Bring some water ot a boil in a pot and blanch the pork in it for 2 minutes. Drain the meat and set it aside.

Step 2

Soak the mushrooms in warm water for 20 minutes, then drain them and squeeze out any excess liquid. Discard the stems and finely shred the caps.
Step 3

Soak the noodles for 5 minutes in warm water, and then drain them. Cut them into 5 inch lengths and set them aside.
Step 4

Drain the bean curd and shred it into thin strips.
Step 5

Beat the eggs and sesame oil together in a small bowl.
Step 6

Bring the chicken stock to a simmer in a large pot. Add the prepared pork, mushrooms, noodles and bean curd together with the sugar, vinegar, white pepper and dark soy sauce. Simmer for 3 minutes, and then thicken it with the cornstarch mixture. Simmer for 2 minutes with the heat as low as possible.
Step 7

Pour the beaten egg mixture into the soup in a steady stream, and pull the egg into strands with a fork or chopsticks while pouring it in. Stir in the scallions, fresh cilantro, sesame oil and chili oil. Serve!
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