Hot and Sour Soup Recipe | Chinese Food

Hot and Sour Soup Recipe | Chinese Food

Prep Time 25 mins
Cook Time 8 mins
Total Time 33 mins
Course Easy Recipes, Side Dishes, Soups
Cuisine China
Servings 4
Calories 120 kcal

Ingredients
  

  • 2 oz pork
  • 3 dried Chinese mushrooms, soaked in boiling water for 5 minutes and chopped
  • ½ cup peeled, uncooked shrimp
  • 6 cups chicken stock
  • 1 oz bamboo shoots, sliced
  • 3 green onions, shredded
  • Salt and pepper
  • 1 tbsp sugar
  • 1 tsp dark soy sauce
  • ½ tsp light soy sauce
  • 1-2 tsps chili sauce
  • 1½ tbsps vinegar
  • Dash sesame seed oil and rice wine or sherry
  • 1 egg, well beaten
  • 2 tbsps water mixed with 1 tbsp cornstarch

Instructions
 

  • #A very warming soup, this is a favorite in winter in Peking. Add chili sauce and vinegar to suit your taste.# Trim any fat from the pork and slice it into shreds about 2 inches long and less than 1/2-inch thick.
  • Soak the mushrooms in boiling water until softened. Place the pork in a large pot with the shrimp and stock. Bring to the boil and then reduce the heat to allow to simmer gently for 4-5 minutes.
  • Add all the remaining ingredients except for the egg, and cornstarch and water mixture. Cook a further 1-2 minutes over low heat.
  • Remove the pan from the heat and add the egg gradually, stirring gently until it forms threads in the soup.
  • Mix a spoonful of the hot soup with the cornstarch and water mixture and add to the soup, stirring constantly.
  • Bring the soup back to simmering point for 1 minute to thicken the cornstarch. Serve immediately. #PREPARATION# Vary the amount of chili sauce to suit your own taste. #VARIATION# Hot and Sour Soup is very versatile. Substitute other ingredients such as chicken, crabmeat, bean sprouts, spinach or green cabbage. #WATCHPOINT# The soup must be hot enough to cook the egg when it is added, but not so hot that the egg sets immediately.
Keyword Soup recipes