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LOCATION: Recipes >> Asian >> Hotsour Soup 18

Print this Recipe    Hotsour Soup 18

Hot-N-Sour soup

8 oz sliced ham
4 oz small mushrooms
8 oz lean pork
1 oz chinese pickles
4 oz bamboo shoots
7 cups chicken stock
1/2 cup white wine
1/2 tsp salt
2 tbsp corn starch
1/4 cuo water
2 tbsp white vinegar
1 tsp sesame oil
1 egg
6 shallots (green onions)
8 oz bean curd (fresh)
soy sauce

Cut ham into very fine shreds, slice mushrooms thinly, cut pork,
pickles, and bamboo shoots into very fine shreds.

Place chicken stock, wine and salt into large pan, bring to boil,
boil uncovered for 5 minutes. Remove pan from heat. Place corn
starch and water into bowl, stir until wll combined. Gradually add
mixture to chicken stock, stir until combined. Return pan to heat,
stir until soup comes to boil, reduce heat, add ham, mushrooms,
pork, pickles and bamboo shoots. Stir until mixed. Simmer uncovered
for 5 minutes.

Stir in vinegar and oil. Beat eggs and gradually add to chicken
stock, stirring constantly. Add chopped shallots, add bean curd
cut into 1/2 inch cubes. Simmer 3 minutes. Spoon into individual
bowls, top with a tsp of soy sauce.

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