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Hot & Sour Soup

A home-style Hot & Sour Soup made with Dried Chinese Mushrooms, Vegetable Oil, Half Inch Ginger Root Slices, Bamboo Shoots, and Chicken Stock. Ready in about 30 min, it serves 4. Scale it up or down for the number of people at the table.

Ingrédients

• 4
• 1 tbsp
• 2
• 1/2 cup
• 2 cup
• 1 cup
• 2 tbsp
• 1
• 1/2 tsp
• 2 tbsp
• 2 tbsp
• 1
• 1 tbsp
• 1 tbsp
• 1 tsp

Méthode (aperçu)

1. 1

   Soak mushrooms in hot water for 30 minutes.

2. 2

   Drain, remove and discard= stems, and shred caps.

3. 3

   Heat oil in heavy duty saucepan, add shredded= mushroom caps and ginger and stir over moderately high heat for one minute.=

4. 4

   Add bamboo shoots and stir for an additional minute.

5. 5

   Add chicken stock,= pork slices, and soy sauce.

6. 6

   Bring to a boil and simmer ten minutes.

7. 7

   Add= tofu and cook three minutes more.

8. 8

   Dissolve cornstarch in 1/4 cup cold water.

9. 9

   Add, with pepper and= vinegar, to soup.

10. 10

    Cook until mixture thickens and clears.

11. 11

    Turn off heat and= drizzle beaten egg over top.

12. 12

    Stir.

13. 13

    When egg sets, serve, garnishing with= chopped scallions, coriander leaves, and sesame oil to taste.

14. 14

    NOTES: Substitute ham for pork, adding after soup has simmered for five= minutes, and simmer for five minutes more.

15. 15

    For a spicier= version, add two tablespoons chopped Sichuan pickle to stock with soy= sauce.