2 Hot and Sour Soup Recipes

Hot and Sour Soup

10 cups chicken broth
1 c. wood ear mushrooms (prepared as directed)
1 c. pork strips
1 c. sliced fresh rnushrooms
1-1/2 c. bamboo shoot strips
1 tbsp. sugar
1 tsp. salt
3/4 C. soy sauce
1 tbsp. white pepper
1 c. vinegar
Cornstarch, 5 tbsp. or more, as desired
3 eggs, beaten
1/2 box tofu, cut into strips
Chopped green onions for garnish

Boil the broth. Put in the wood ears, pork, fresh mushrooms and bamboo shoots.

Wait until broth is boiling again and add the sugar, salt, and soy sauce, then the white pepper ano vinegar.

Dissolve cornstarch In some water and pour cornstarch paste into boiling soup while stirring.

Cook and stir until soup is desired thickness.

Stir the eggs into the soup slowly.
Next, add the tofu strips, stirring carefully.

Add the green onion just before serving.

Makes 10 servings


Hot and Sour Soup

3 c. chicken broth
1 tbsp. soy sauce
4 dried Chinese mushrooms, soaked for 15 minutes in boiling water, stems removed and caps cut into tine strips
1/2 C. bamboo shoots cut into 2-inch strips tW4-inch wide
1/4 lb. raw lean pork, cutt into narrow strips
1 cake soybean curd (tofu) about 3- by 2- by 1- inches, cut into 2-inch strips, 1/4-inch wide
1/4 tsp. white pepper
2 tbsp. lemon juice
2 tbsp. cornstarch mixed with 3 tbsp. cold water
1 egg, lightly beaten
2 tsp. Oriental sesame oil (or 1/4 tsp. or more hot chili oil, to taste)
Finely chopped scallions for garnish

In a large saucepan. combine the broth, soy sauce, mushrooms, bamboo shoots and pork. Bring the soup to a boil, reduce the heat and simmer the soup for about 3 minutes.

Add the soybean curd, pepper and lemon juice. Bring the soup to a boil and add the cornstarch mixture (stir the mixture again just before adding). Cook the soup, stirring, until it thickens slightly, then pour in tne egg very slowly, stirnng the soup constantly.

Remove the soup frorn the heat, stir in the sesame oil or sprinkle with chili oil and garnish with scallions.

Makes 4 servings