Hot-Sour Soup

Category: Soups & Salads


3 or 4 dried black mushrooms
1/4 lb lean pork
2 bean curd cakes
1 scallion
1 egg
2 tbsp. cornstarch
1/4 cup water
5 cups stock
1 cup mushroom-soaking liquid
1 tbsp. sherry
2 tbsp. white vinegar
3/4 to 1 tsp. salt
1 tsp. soy sauce
1/4 tsp. pepper
Few drops of sesame seed oil


Soak dried mushrooms. Reserve soaking liquid. Sliver mushrooms, pork andbean curd. Mince scallion. Beat egg lightly. Blend cornstarch and coldwater to a paste. Bring stock and mushroom-soaking liquid to a boil. addpork and mushrooms and simmer, covered, 10 minutes. Add bean curd andsimmer, covered, 3 minutes more. Stir in sherry, vinegar, salt, soy sauceand pepper. Thicken with cornstarch paste. Slowly add beaten egg,stirring gently once or twice. remove from heat. Sprinkle with sesame oiland minced scallion.

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