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Hot and Sour Soup
serves 10

2 qts. chicken stock 1 oz. white vinegar
6 oz. lean pork, cooked and cut julienne 1½ tsp. salt
4 oz. straw mushrooms, washed, trimmed and sliced 1 tsp. ground white pepper
6 oz. bean curd, shredded 3 oz. cornstarch, dissolved in 6 oz. warm water
4 oz. bamboo shoots 5 eggs, beaten lightly
2 oz. chinese black mushrooms, soaked in warm water for 30 minutes, drained and cut julienne 2 oz. sesame seed oil
2 oz. soy sauce 5 scallions, washed, trimmed and thinly sliced


In a stockpot or wok, heat the chicken stock to a boil; then add the pork, mushrooms,bean curd, bamboo shoots, and black mushrooms. Simmer for 2 minutes; then add the soy sauce, white vinegar, salt, and pepper.
Thicken the soup to a light syrupy consistency with the cornstarch mixture.
Just before serving, pour the eggs through a colander into the simmering soup. Stir gently until the eggs are cooked. Keep at 140° or above.
To serve, ladle the soup into preheated soup cups, garnish with sesame seed oil and sliced green onions for flavor. ENJOY!