Sunday, December 9, 2007

Hot and Sour Soup

1 qt. chicken stock
1 tsp salt
1 Tbsp soy sauce
4 dried chinese mushrooms, presoaked 3 hours, sliced
1/2 cup bamboo shoots, sliced fine
1/4 lb pork, sliced in verty thin strips
2 eggs beaten
1 lb tofu cut into small cubes
1/4 tsp white pepper
2 Tbsp white vinegar
2 Tbsp cornstarch mixed with water to a paste
1 egg slightly beaten
2 tsp sesame seed oil
1 stalk green onion thinly sliced

Combine in a pot the chicken stock, salt, soy sauce, mushrooms, bamboo shoots, and pork. Boil and reduce heat to simmer for 10 minutes. Drop in bean curd cubes, pepper and vinegar. Bring to boil again. Stir in cornstarh paste. Then slowly pour in the beaten egg, stirring gently. Remove pot from heat. Stir in sesame seed oil and sprinkle in green onions.

No comments: