Hot Sour Soup

Name: Hot Sour Soup
Ingredients: 4 c. chicken stock; 1/4 lb. pork, slivered; 4 dried mushrooms (pre-soaked); 1/2 c. bamboo shoots; 10 shelled shrimp; 1 tsp. soy sauce; 1/2 tsp. sherry; 2 Tbsp. white vinegar; 1/2 tsp. white pepper; 1/2 soybean cake, cut in 1-inch cubes; 2 Tbsp. cornstarch, in 1/4 c. water; 2 eggs, slightly beaten; 1 tsp. sesame oil; 2 green onions with tops, cut in 1 1/2-inch lengths

14 ingredients

7 steps

Ingredients

4 c. chicken stock
1/4 lb. pork, slivered
4 dried mushrooms (pre-soaked)
1/2 c. bamboo shoots
10 shelled shrimp
1 tsp. soy sauce
1/2 tsp. sherry
2 Tbsp. white vinegar
1/2 tsp. white pepper
1/2 soybean cake, cut in 1-inch cubes
2 Tbsp. cornstarch, in 1/4 c. water
2 eggs, slightly beaten
1 tsp. sesame oil
2 green onions with tops, cut in 1 1/2-inch lengths

Directions

1

Bring chicken stock to a boil; add pork.
2

Reduce heat and simmer for 5 minutes.
3

Skim off foam and add thinly sliced mushrooms and bamboo shoots, shrimp, soy sauce, salt and sherry. Simmer 5 minutes.
4

Add vinegar, pepper and bean cake (tofu).
5

Cook 3 minutes.
6

Add cornstarch mixture to soup, stirring gently, for 1 minute.
7

Continue stirring, while slowly adding eggs, in threads. Stir in sesame oil and sprinkle with green onions.