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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Comment Script
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.
The Green Chronicle Community
If you have any questions you want to ask or any information you want to share please visit our friendly community forum.
Here are some of the topics being discussed at the moment:
- Soup Recipes Home Page
- Buy Cookery Books in The Green Chronicle's Book Store.
- See other Food & Drink Websites in The Green Chronicle's Directory.
- Visit The Green Chronicle Shop
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Comments
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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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