Chinese Hot & Sour Soup
Yield
4 servingsPrep
20 minCook
25 minReady
45 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | each |
wood ears
dried |
* |
| 20 | each |
lily buds, dried
|
* |
| 3 | cups |
water
hot |
|
| ¼ | pound |
pork shoulder
|
|
| Marinade | |||
| ½ | teaspoon |
rice wine
or dry sherry |
|
| ½ | teaspoon |
cornstarch
|
|
| 1 | teaspoon |
sesame oil
|
|
| 1 | teaspoon |
salt
|
|
| 2 | ounces |
mushrooms
fresh, sliced |
|
| ¼ | cup |
bamboo shoots
shredded |
|
| 1 | each |
bean curd
sliced |
* |
| 2 | tablespoons |
worcestershire sauce
|
|
| 2 | teaspoons |
white vinegar
|
|
| 5 | tablespoons |
cornstarch
|
|
| 5 | tablespoons |
water
|
|
| 1 | each |
eggs
beaten |
|
| ½ | teaspoon |
black pepper
|
|
| ½ | teaspoon |
white pepper
|
|
| 1 | tablespoon |
sesame oil
|
|
| 6 ½ | cups |
chicken broth
or white stock |
|
| ¼ | cup |
water chestnuts
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | each |
wood ears
dried |
* |
| 2E+1 | each |
lily buds, dried
|
* |
| 7.1E+2 | ml |
water
hot |
|
| 113.4 | g |
pork shoulder
|
|
| Marinade | |||
| 2.5 | ml |
rice wine
or dry sherry |
|
| 2.5 | ml |
cornstarch
|
|
| 5 | ml |
sesame oil
|
|
| 5 | ml |
salt
|
|
| 57.8 | ml/g |
mushrooms
fresh, sliced |
|
| 59 | ml |
bamboo shoots
shredded |
|
| 1 | each |
bean curd
sliced |
* |
| 3E+1 | ml |
worcestershire sauce
|
|
| 1E+1 | ml |
white vinegar
|
|
| 75 | ml |
cornstarch
|
|
| 75 | ml |
water
|
|
| 1 | each |
eggs
beaten |
|
| 2.5 | ml |
black pepper
|
|
| 2.5 | ml |
white pepper
|
|
| 15 | ml |
sesame oil
|
|
| 1.5 | l |
chicken broth
or white stock |
|
| 59 | ml |
water chestnuts
|
*
|
Directions
Soak wood ears and lily buds in 3 cups hot water 15 minutes to soften.
Remove stems from softened wood ears. Shred wood ears with a cleaver.
Slice pork into thin strips. Use a cleaver to chop strips into shreds.
Combine marinade ingredients in a small bowl. Add pork shreds; mix well.
Let stand 15 minutes. Combine chicken broth and salt in a medium saucepan.
Bring to a boil over high heat; reduce heat to medium.
Add mushrooms, water chestnuts, bamboo shoots, wood ears and lily buds to broth.
Simmer 3 to 4 minutes. Add pork shreds with marinade and bean curd.
Bring to a boil. Add worcestershire sauce and vinegar, if desired.
Dissolve cornstarch in 5 tablespoons water to make a paste.
Slowly stir into soup. Cook over medium heat until soup thickens slightly.
Stir egg into soup. Add black pepper, white pepper and sesame oil.
