Hot 'N Sour Soup Recipe

* if soup is not thick enough, add 2 more spoons of cornstarch (mixed into cold water) into the soup


Step 1

In a small bowl, cover the mushrooms with 1/2 cup of warm water and let them soak for 30 minutes. Discard the water. With a cleaver or knife, cut away and discard the tough stems of the mushrooms, and shred the caps by placing one at a time on a chopping board. Cut them horizontally into paper-thin slices, and then into thin strips.

Step 2

Drain the pieces of bamboo shoots and bean curd, and rinse them in cold water. Shred them as fine as the mushrooms.

Step 3

With a cleaver or sharp knife, trim the pork of all fat. Then shred it, too, by slicing the meat as thin as possible and cutting the slices into narrow strips about 1-1/2 to 2 inches long.

Step 4

Have the above ingredients, stock, salt, soy sauce, pepper, vinegar, cornstarch mixture, egg, sesame seed oil and scallions within easy reach.

Step 5

TO COOK: Combine in a heavy 3-quart saucepan the stock, salt, soy sauce, mushrooms, bamboo shoots and pork. Bring to a boil over high heat, then immediately reduce the heat to low, cover the pan and simmer for 3 minutes. Drop in the bean curd and the pepper and the vinegar. Bring to a boil again. Give the cornstarch mixture a stir to recombine it and pour it into the soup. Stir for a few seconds until the soup thickens, then slowly pour in the beaten egg, stirring gently all the while. Remove the soup from the heat and ladle it into a tureen or serving bowl. Stir in the sesame seed oil and sprinkle the top with scallions. Serve at once.

Things You'll Need

  • 4 Dried Chinese mushrooms,
  • -1 to 1 1/2 in dia
  • 2 Squares, 3 inches each,
  • -fresh
  • -Chinese bean curd, about
  • -1/2 inch thick
  • 1/2c Canned bamboo shoots
  • 1/4lb Boneless pork
  • 1qt Chicken stock, fresh or
  • -canned
  • 1ts Salt
  • 1 Scallion, including the
  • -green top, finely chopped
  • 1tb Soy sauce
  • 1/4ts Ground white
  • -pepper
  • 2tb White vinegar
  • 2tb Cornstarch*
  • -mixed with 3 tablespoons
  • -cold water
  • 1 Egg, lightly beaten
  • 2ts Sesame seed oil

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