LOCATION: Recipes >> Asian >> Hotsour Soup 04
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Hotsour Soup 04
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Hot & Sour Soup
Serves 4-5 people as main dish
6 dried chinese mushrooms, soaked for 1/2 hour in 2 cups boiling water
reserved mushroom soaking water
1/4 dried black fungus (cloud ears) soaked for 15 minutes, shredded
5 cups water or chicken stock
2 Tablespoons light soy sauce
3 Tablespoons chinese rice wine or dry sherry
3/4 teaspoon ground white pepper
1 teaspoon salt (optional)
1/2 cup plus 1 Tablespoon cider vinegar
5 Tablespoons cornstarch mixed with 5 tablespoons water
1/2 cup bamboo shoots, cut in strips
1 cake firm bean curd (tofu) cut into 1/4 by 1/4 by whatever strips
2 eggs, beaten
chopped green onions
fresh-ground black pepper
few drops hot oil (chili oil)
Rinse the mushrooms to clean them, then put to soak in 2 cups
boiling water for 1/2 hour. After 15 min, add dried fungus.
Drain, reserving the liquid. Slice the mushrooms & shred the fungus.
Heat the 4 cups water/stock, + mushrooms to boiling. Add light
soy, wine/sherry, vinegar, white pepper, optional salt and simmer
for 10 minutes.
Place cornstarch in a small bowl. Gradually add about 1/2 cup of
hot soup, stirring all the time, until smooth. Then pour all at
once into soup and stir.
Add the bamboo, fungus and bean curd. Keep stirring, so the soup
won't catch!
Bring to a simmer again, and pour in the eggs in a very thin stream.
Count to 5 and stir a few times slowly.
Turn off heat & add garnishes - enjoy!
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