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HOT & SOUR CHINESE SOUP
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Soups/stews
Amount Measure Ingredient -- Preparation Method
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Hot & Sour Chinese Soup
3 c Chicken broth
1 tb Soy sauce, reduced-
Sodium
4 Chinese mushrooms,
Dried, soaked for 15
Minutes in boiling
Water, stems removed
No. 219
-Yields 2 Servings
1 Cake soybean curd (tofu),
Cut into 2-inch strips
1/4 Wide
1/4 ts White pepper
2 tb Lemon juice
2 tb Cornstarch, mixed with
3 tb Water, cold
and caps cut into fine 1 egg, lightly
beaten strips 2 tsps Oriental sesame oil, 1/2 cup
bamboo shoots, cut in- or to 2-inch strips, 1/4- 1/4
tsp hot chili oil inch wide scallions, finely
1/4 lb pork, raw, lean, cut chopped
for garnish into narrow strips Combine the broth, soy
sauce, mushrooms, bamboo shoots and pork in a large
saucepan. Bring to a boil. Reduce the heat. Simmer for
about 3 minutes. Add the bean curd, pepper and lemon
juice. Bring to a boil. Add the cornstarch mixture
(stir the mixture again just before adding). Cook,
stirring, until the soup thickens slightly. Pour the
egg in very slowly, stirring constantly. Remove from
the heat. Stir in the sesame oil or sprinkle with
chili oil. Garnish with scallions. Hot & Sour Soup No.
2588 Yields 6 Servings
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