Hot Sour Soup Recipe

* (Make it a good rich stock)

Step 1

Soak ears and needles 20 mins in warm water, save water. Shred ears, halve needles. Shred chicken, pork, combine with 2 tbs cornstarch and sherry, set aside. Combine vinegar, pepper, hot oil and sesame oil in bowl and set aside. Boil chicken stock, salt and soy, add pork-chicken mixture, boil 1 minute, add tofu, needles and ears. Boil 1 minute, mix rest of cornstarch with water and add to soup. (Use water from ears and needles for mixing) lower heat, add vinegar mixture, adjust seasoning. Slowly stir in beaten eggs, garnish with cut scallions. Serve in heated bowls.

Things You'll Need

  • 1/2c Cloud ears
  • 1/2c Tiger lilies
  • 1/2lb Roast pork shredded
  • 7tb Cornstarch
  • 1c Water
  • 1/2c Sherry
  • 2 Bean curds cut 9 pieces
  • 6tb Rice wine vinegar
  • 1/4ts White pepper
  • 1/2ts Hot oil (red chinese)
  • 1tb Sesame oil dk brown toasted
  • 4 Scallions for garnish
  • 12c Chicken stock*
  • 1/2ts Salt
  • 3ts Light soy
  • 2 Eggs beaten
  • 1c Shredded chicken cooked
  • 1c Bamboo strips julliene

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