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COLLECTION: Hot & Sour Soups
minutes. Add pepper, vinegar, and thicken with cornstarch mixture.
Adjust seasonings to taste. Add bamboo, cloud ears, and bean curd.
Bring to simmer and pour in eggs in a very thin stream over the surface
of the soup. Wait 10 seconds and stir gently. Add garnishes and serve.
Note: Add garlic and red chili paste for more heat.
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: harkins@iraq.crd.ge.com (Cynthia K. Harkins)
HOT AND SOUR SOUP
=================
Ingredients:
-
7
1
-----------
1/2 cups chicken broth - use canned over cubes
/4-1/2 lb pork - shredded
Marinade:
-
1
1
1
--------
/2 tsp
tsp
cornstarch
sesame oil
sherry
/2 tsp
3
2
2
8
6
1
1
1
1
6
6
1
1
1
1
1
2
1
cups
0
0-30
-12
-12 oz
-2 cans water chestnuts - sliced
carrot - shredded
can
/2-3/4 lb tofu - shredded
tblsp
tblsp
hot water
small dried tree ears
dried tiger lily buds
dried Chinese (black) mushrooms
fresh mushrooms - sliced
bamboo shoots - shredded (optional)
cornstarch
COLD water
Worcestershire Sauce
Vinegar
egg - beaten
/4 cup
/4 cup
/2-1 tsp black pepper
/2-1 tsp white pepper
-4 tblsp brown sugar (optional)
tblsp
sesame oil
Tabasco sauce (to taste)
Instructions:
-------------
Preparation:
http://www.cs.cmu.edu/~mjw/recipes/soup/hot-sour/mp-hot-sour-soup-coll.html (5 of 16) [12/17/1999 12:02:12 PM]
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