Hot & Sour: Chang's Hot & Sour Soup
Source of Recipe
fooddownunder.com
List of Ingredients
1 tbl Woodear strips soaked in water about 4 hours
1/2 cup Sliced fresh mushrooms
5 oz Bean curd (about 1/3 of a 1 lb package cut in thin one-inch slices)
1/2 cup Bamboo shoots
2 tsp Salt
2 1/2 tbl Sugar
4 1/2 tbl Soy sauce
3/4 tsp White pepper
3/4 tsp Chinese red hot pepper sauce
10 tbl Vinegar
1/2 tsp Sesame oil
1 tbl Cornstarch blended with
4 tbl Water
1/2 cup Thin strips of fresh pork
3 Beaten eggs (or 4)
10 cup Chicken broth
Chopped green onions for garnish, if desired Recipe
Heat chicken broth to boiling. Add pork strips, bamboo shoots, Woodear (drained), bean curd, and mushrooms. Return to boiling and add salt, soy sauce, sugar, white pepper, red pepper sauce, and vinegar, stirring all along. Continue boiling for a total cooking time of 20 mins.
Stir in cornstarch mixture and keep stirring until soup is thickened. Pour beaten eggs gently over the top. Turn off the heat and stir eggs gently into soup. Add sesame oil. Spoon into bowls and serve topped with chopped green onions if desired.
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