Favourite Hot & Sour Soup
Favourite Hot and Sour Soup recipe
Yield
4 servingsPrep
30 minCook
30 minReady
60 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
chinese fungi
dried, (4-5) |
* |
| 4 | each |
mushrooms, chinese
medium |
*
|
| 8 | each |
lily buds, dried
|
* |
| 4 | cups |
chicken broth
|
|
| ⅓ | cup |
bamboo shoots
shredded |
|
| ⅓ | cup |
pork loin
shreds, lean |
*
|
| 1 | teaspoon |
soy sauce, tamari
dark |
|
| ½ | teaspoon |
sugar
|
|
| 1 | teaspoon |
salt
|
|
| ½ | teaspoon |
white pepper
freshly ground |
|
| 2 | tablespoons |
red wine vinegar
|
|
| 2 | tablespoons |
cornstarch
|
|
| 3 | tablespoons |
water
|
|
| ½ | pound |
bean curd
(tofu), cut small |
|
| 1 | each |
eggs
lightly beaten |
|
| 1 | teaspoon |
sesame oil
|
|
| 2 | tablespoons |
scallions, spring or green onions
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
chinese fungi
dried, (4-5) |
* |
| 4 | each |
mushrooms, chinese
medium |
*
|
| 8 | each |
lily buds, dried
|
* |
| 946 | ml |
chicken broth
|
|
| 79 | ml |
bamboo shoots
shredded |
|
| 79 | ml |
pork loin
shreds, lean |
*
|
| 5 | ml |
soy sauce, tamari
dark |
|
| 2.5 | ml |
sugar
|
|
| 5 | ml |
salt
|
|
| 2.5 | ml |
white pepper
freshly ground |
|
| 3E+1 | ml |
red wine vinegar
|
|
| 3E+1 | ml |
cornstarch
|
|
| 45 | ml |
water
|
|
| 226.8 | g |
bean curd
(tofu), cut small |
|
| 1 | each |
eggs
lightly beaten |
|
| 5 | ml |
sesame oil
|
|
| 3E+1 | ml |
scallions, spring or green onions
chopped |
|
Directions
30 Soak the fungi, mushrooms and tiger lily buds in warm water for 20 minutes.
After trimming off any tough stems, cut the fungi and mushrooms into slices.
With the fingers, shred the tiger lily stems.
Place the fungi, mushrooms, tiger lily buds, stock, bamboo shoots, and pork shreds into a saucepan.
Bring to a boil and simmer for 10 minutes.
Add the soy sauce, sugar, salt, pepper and vinegar.
Combine the cornstarch with the water.
Add a little of the hot soup to the cornstarch, return all to the pan, and heat to boiling, stirring.
Add the bean curd and cook 1 to 2 minutes.
Just before serving, turn off the heat, add the egg, and stir a few times in a circular motion.
Add the oil.
Sprinkle each serving with scallions.
