Search for anything:

Hot And Sour Soup

soups

6 dried Chinese mushrooms
6 cups chicken stock
1/4 pound boneless pork; preferably tenderloin
1 tablespoon grated fresh gingerroot
1/2 cup julienned bamboo shoots
1 pound tofu; diced (about 2 cups)
3 tablespoons rice vinegar
2 tablespoons soy sauce
1 tablespoon sesame oil
1 teaspoon chili paste
2 tablespoons cornstarch
1/2 teaspoon granulated sugar
1 egg; beaten (optional)
2 green onions; thinly sliced

Soak dried mushrooms in enough warm water to cover for 15 minutes or until soft. Drain. Remove stems and cut mushrooms into thin strips. In large saucepan, bring stock to boil. Cut pork into thin strips, discarding any fat. Add mushrooms, pork and ginger to stuck; simmer, covered, for 10 minutes. Add bamboo shoots and tofu. In small bowl, combine vinegar soy sauce, oil, chili paste, cornstarch and sugar; stir until smooth. Stir into soup and bring to boil; reduce heat and simmer, stirring, until thickened slightly. (Soup can be prepared in advance and reheated before serving.) Gradually stir in egg, if using. To serve, ladle into bowls and sprinkle with green onions.

Contributor: Canadian Living's Light & Easy Cooking - June, 1986

Yield: 6 to 8 servings

---

Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes

MENU