Soup Recipes > Hot and Sour Soup
2 tablespoons 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 cornstarch
1 tablespoons sesame oil
(see measure conversions for more information)
- 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.
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How to make hot and sour soup:
A Chinese style soup that can pass as a main dish. Requires quite a bit of preparation but is well worth the effort.
Ingredients
2 tablespoons soy sauce2 tablespoons 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 cornstarch
1 tablespoons sesame oil
(see measure conversions for more information)
Method
- 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.
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If you have a question or comment relevant to this page, then please post it below.
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10th line down in the method - add the vinegar,salt, pepper and beaten eggs.
#1 - Mary - 07/28/2007 - 15:42
What do u do with the eggs??
#0 - Kirsty - 07/28/2007 - 09:25
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