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Hot & Sour Soup
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    Hot & Sour Soup

    Hot and Sour soup originated in China a long time ago as a way of using upleftovers! It can be made as hot as you wish by the addition of as many habs as you want(or any other hot pepper):

  • 1/4 cup cloud ears OR 1 cup dried Chinese black mushrooms
  • 1/4 lb ground pork
  • 3 tbls cornstarch
  • 1 tbls dry sherry OR Chinese cooking wine
  • 1/2 cup water
  • 2 beancurds
  • 4 tbls rice wine vinegar or to taste(this is the sour)
  • 1/2 tsp white pepper
  • 1 tsp hot chile paste
  • 2 tsp sesame oil
  • 3 scallions chopped to garnish
  • 1 quart chicken stock(use good home made)
  • salt to taste
  • 1 tbls light soy sauce
  • 1 egg, beaten
  • Soak the black,dried mushrooms in boiling water for about half an hour then shred them, removing the tough stems first. Combine the pork with the cornstarch and the rice wine or sherry...Mix the remaining cornstarch with the little bit of water and set it aside, then cut each beancurd into one inch pieces...combine vinegar, pepper, chile paste and sesame oil in a bowl, and chop the green onions(scallions) Bring the chicken stock, salt and soy sauce to a boil in a non reactive pot...add the pork and cook for 1 minute, then add the mushrooms and the bean curd pieces and bring back to boil for another two minutes...add the cornstarch mix and thicken a little, lower heat and add the vinegar, taste for seasoning, and stir in the beaten egg, and add the green onions...That is it, serve it right away, with a bowl of steamed Thai rice! Just great, and if uyou ad a couple of chopped habs with the pork, to taste, it will be even better! Cheers, Doug in BC

    From: Doug Irvine
    Posted By: Doug Irvine, dougandmarie@shaw.ca
    Post Date: Mon, 22 Jun 1998

    *BACK TO DOUG IRVINE*







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