Chinese Hot and Sour Soup
| Prep: | 20 | |
| Cook: | 25 | |
| Total: | 45 mins | |
| Yield: | 4 servings |
Ingredients
| Amount | Ingredient | Preparation | |
|---|---|---|---|
| 3 | each | wood ears | dried |
| 20 | each | lily buds, dried | |
| 3 | cups | water | hot |
| 1/4 | pound | pork shoulder butt | |
| Marinade | |||
| 1/2 | teaspoon | rice wine | or dry sherry |
| 1/2 | teaspoon | cornstarch | |
| 1 | teaspoon | sesame oil | |
| 1 | teaspoon | salt | |
| 2 | ounces | mushrooms | fresh, sliced |
| 1/4 | cup | bamboo shoots | shredded |
| 1 | each | bean curd | sliced |
| 2 | tablespoons | worcestershire sauce | |
| 2 | teaspoons | white vinegar | |
| 5 | tablespoons | cornstarch | |
| 5 | tablespoons | water | |
| 1 | each | egg | beaten |
| 1/2 | teaspoon | black pepper | |
| 1/2 | teaspoon | white pepper | |
| 1 | tablespoon | sesame oil | |
| 6 1/2 | cups | chicken broth | or white stock |
| 1/4 | cup | water chestnuts | |
Directions
Soak wood ears and lily buds in 3 cups hot water 15 minutes to soften.Remove stems from softened wood ears. Shred wood ears with a cleaver.
Slice pork into thin strips. Use a cleaver to chop strips into shreds.
Combine marinade ingredients in a small bowl. Add pork shreds; mix well.
Let stand 15 minutes. Combine chicken broth and salt in a medium saucepan.
Bring to a boil over high heat; reduce heat to medium.
Add mushrooms, water chestnuts, bamboo shoots, wood ears and lily buds to broth.
Simmer 3 to 4 minutes. Add pork shreds with marinade and bean curd.
Bring to a boil. Add worcestershire sauce and vinegar, if desired.
Dissolve cornstarch in 5 tablespoons water to make a paste.
Slowly stir into soup. Cook over medium heat until soup thickens slightly.
Stir egg into soup. Add black pepper, white pepper and sesame oil.
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