Hot and Sour Soup
- Ready In:
- 32mins
- Ingredients:
- 18
- Serves:
-
4-6
ingredients
- 1⁄2 lb pork or 1/2 lb chicken, cut into thin strips
- vegetable oil
- 1 1⁄2 tablespoons minced fresh ginger
- 2 -3 cloves garlic, minced
- 2 teaspoons cooking sherry
- 1 quart chicken broth
- 4 ounces enoki mushrooms
- 1⁄4 cup cloud ear mushrooms (you can find this at a specialty market) (optional)
- 1 can bamboo shoot, drained and rinsed
- 1 piece firm tofu, cut into very small cubes
- 2 -3 teaspoons rice or 2 -3 teaspoons cider vinegar (or to taste)
- 1⁄2 teaspoon white pepper (to taste)
- soy sauce
- 1 tablespoon cornstarch
- 1 1⁄2 tablespoons cold water
- 2 eggs, lightly beaten
- 1 -2 teaspoon sesame oil (or to taste)
-
Garnish
- 1⁄2 cup chopped green onion
directions
- Heat the wok or large pot.
- When hot, add small amount of oil; cook meat until done.
- Drain meat and set aside.
- Reheat wok, add 1 tblsp oil.
- Season with ginger and garlic, stirring well.
- Add sherry and chicken broth.
- Add meat, mushrooms, bamboo and tofu.
- Bring to boil.
- Flavor the soup with vinegar (the sour) and white pepper to taste (the hot).
- Add enough soy sauce to give the soup a nice brown colour.
- Taste and adjust flavor with salt.
- Mix cornstarch with water.
- Bring soup to boil again, slowly pour in cornstarch mixture.
- Using a circular motion, slowly and evenly pour in beaten eggs.
- Beat a little more rapidly to break up strands.
- Do not stir again until the eggs have floated to the surface.
- Add a small amount of sesame oil for extra flavour.
- Serve, garnished with chopped, green onion Note: I often add a handful of those precooked, tiny shrimp at the end, too.
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Reviews
-
This was good and generally well received by my company, though everyone said that it looked nothing like what hot and sour soup usually looks like, though they liked the taste. Go figure. I found mine thickened a little too much, so I ended up adding an additional cup of stock before serving. All in all, a good first attempt for me at H&S soup:).
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OK, here goes. I live in Athens, Greece. I moved out here many, many years ago from Ottawa, Canada - so I am blessed in having two wonderful heritages!
I suffer from compulsive obsessive behaviour with regard to food and my psychiatrist thought it would be a good idea to find a 'society' where many have the same problem and try to find a cure.
So far, I've copied a couple of thousand recipes from this site and my psychiatrist has thrown the towel in and refuses to answer the phone when I call.
What did I do wrong?
Got 3 kids that keep me on the go - 10 and under at this point (2008) - I may not get round to updating this for a few years, so you'll have to do your own maths.
I teach English full-time and Greek Cookery part-time. I would like to make the cooking part of it full-time and the English Grammar part of it part-time.
That's all for now.