Hot and Sour Soup Recipe
A Chinese style soup that can pass as a main dish. Requires quite a bit of preparation but is well worth the effort.
- 2 tablespoons soy sauce
- 2 tablespoons plain/all-purpose flour
- seasoning to taste
- 1 teaspoon grated ginger
- 1/2 cup pork fillet (tenderloin), sliced thinly
- 5 Chinese dried mushrooms
- 1 tablespoon oil vegetable or olive
- 5 cups chicken bouillon or Chinese style bouillon
- 1/4 cup bamboo shoots, thinly sliced
- 2 cakes (squares) bean curd cubed
- 1/4 cup rice vermicelli broken
- 1 tablespoon vinegar
- 1/4 teaspoon each salt and pepper
- 3 eggs, lightly beaten
- 1/4 cup cold water
- 1 tablespoon cornflour
- 1 tablespoons sesame oil
- Mix the soy sauce, flour, salt and pepper and ginger in a small bowl.
- Toss in the sliced pork into the mixture.
- Soak the dried mushrooms in cold water to cover for 10 minutes.
- Drain and cook in boiling salted water for 5 minutes.
- Heat the oil in a large saucepan or wok and stir-fry the pork for 15 seconds.
- Pour in the bouillon and add the bamboo shoots, bean curd and mushrooms and vermicelli.
- Bring to the boil and simmer for 10 minutes.
- Add the vinegar, salt, pepper and beaten eggs.
- Mix the water and cornstarch together until smooth, add the sesame oil, and stir into the soup.
- Bring to the boil and cook, stirring, until the soup thickens.
Prep Time: 15 minutes
Cook Time: 20 minutes
Yield: 2 - 4 portions
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