Hot and Sour Soup Recipe

soup bowls
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 Updated 01/09/2015

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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 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
(see measure conversions for more information on quantites)

Method

  1. Mix the soy sauce, flour, salt and pepper and ginger in a small bowl.
  2. Toss in the sliced pork into the mixture.
  3. Soak the dried mushrooms in cold water to cover for 10 minutes.
  4. Drain and cook in boiling salted water for 5 minutes.
  5. Heat the oil in a large saucepan or wok and stir-fry the pork for 15 seconds.
  6. Pour in the bouillon and add the bamboo shoots, bean curd and mushrooms and vermicelli.
  7. Bring to the boil and simmer for 10 minutes.
  8. Add the vinegar, salt, pepper and beaten eggs.
  9. Mix the water and cornstarch together until smooth, add the sesame oil, and stir into the soup.
  10. Bring to the boil and cook, stirring, until the soup thickens.

Prep Time: 15 minutes

Cook Time: 20 minutes

Yield: 2 - 4 portions


Comments

number 8 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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