A recipe for Hot and Sour Soup. Follow the simple recipe instructions for Hot and Sour Soup shared by other home cooking experts.
Ingredients
2 Tbs. Dried Chinese fungi (4-5)4 ea. Chinese mushrooms, medium
8 ea. Dried tiger lily buds
4 c. Chicken stock
1/3 c. Bamboo shoots, shredded
1/3 c. Pork shreds, lean, boneless
1 Tsp. Soy sauce, dark
1/2 Tsp. Sugar
1 Tsp. Salt
1/2 Tsp. White pepper, freshly ground
2 Tbs. Wine vinegar, red
2 Tbs. Cornstarch
3 Tbs. Water
1/2 lb. Bean curd (tofu) cut into sm. pieces
1 ea. Egg, lightly beaten
1 Tsp. Sesame oil
2 Tbs. Scallions, chopped
Directions
Approx. Cook Time: 30Soak the fungi, mushrooms and tiger lily buds in warm water for 20 minutes. After trimming off any tough stems, cut the fungi and mushrooms into slices. With the fingers, shred the tiger lily stems. Place the fungi, mushrooms, tiger lily buds, stock, bamboo shoots, and pork shreds into a saucepan. Bring to a boil and simmer for 10 minutes. Add the soy sauce, sugar, salt, pepper and vinegar. Combine the cornstarch with the water. Add a little of the hot soup to the cornstarch, return all to the pan, and heat to boiling, stirring. Add the bean curd and cook 1-2 minutes. Just before serving, turn off the heat, add the egg, and stir a few times in a circular motion. Add the oil. Sprinkle each serving with scallions. NOTE: The Hot comes from the white pepper, and the sour comes from the vinegar. SOURCE: N.Y. Times Cookbook
