Chinese Hot and Sour Soup
Ingredients
- 4 dried black oriental mushrooms
- 1/4 lb. ham slivered
- 1/2 cup slivered bamboo shoots
- 1 tbsp soy sauce
- 4 cups chicken stock
- salt and freshly ground white pepper (opt.)
- 1 cup finely sliced bean curd
- 3 tsp red wine vinegar
- 2 tsp cornstarch mixed with 3 tablespoons cold water
- 1 egg lightly beaten
- 1 tsp sesame oil
- 1 green onion finely chopped ((garnish))
Instructions
- Soak mushrooms in warm water until softened.
- Drain, remove stems and slice caps.
- Combine mushrooms, ham, bamboo shoots, soy sauce and chicken stock in large saucepan and bring to boil over high heat.
- Reduce heat and simmer 3 minutes.
- Taste and add salt and pepper if necessary.
- Add bean curd and vinegar and bring to boil again .
- Stir in dissolved cornstarch and cook, stirring constantly, until soup is slightly thickened.
- Slowly add egg, stirring gently.
- Remove from heat and stir in oil.
- Ladle into bowls and garnish with green onion.
Notes
If preferred, green onion can be cooked. Add along with bean curd.
Credit: Donna Schuyler, City Manager
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