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    Chang's Hot and Sour Soup


    Source of Recipe


    Hunan Garden II, Alabaster, Alabama

    Recipe Introduction


    Servings: 10

    List of Ingredients




    1 tablespoon Woodear strips Soaked in water about 4 hours
    1/2 cup Sliced fresh mushrooms
    5 ounces Bean curd (about 1/3 of a 1 lb Package -- cut in thin One-inch slices)
    1/2 cup Bamboo shoots
    2 teaspoons Salt
    2 1/2 tablespoons Sugar
    4 1/2 tablespoons Soy sauce
    3/4 teaspoon White pepper
    3/4 teaspoon Chinese red hot pepper Sauce
    10 tablespoons Vinegar
    1/2 teaspoon Sesame oil
    1 tablespoon Cornstarch blended with 4 tablespoons water
    1/2 cup Thin strips of fresh pork
    3 or 4 Beaten eggs
    10 cups 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 minutes.

    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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