Chinese hot and sour soup
From angelamarquardt 16 years agoIngredients
- 12 shitake mushrooms stemmed, and sliced shopping list
- 2 tablespoons canola oil shopping list
- 1 tablespoon sesame seed oil( for extra rich flavor) shopping list
- 1 inch piece fresh ginger, peeled and grated shopping list
- 1 tablespoon red chili paste ( my fav is sambal oelek) shopping list
- 2 3/4 cups bamboo shoots sliced the long way shopping list
- 1/4 lb. barbecued pork (optional) shopping list
- 1/2 c. tamari (soy sauce) shopping list
- 1/2 c. rice vinegar shopping list
- 1tsp each salt & white pepper shopping list
- pinch of sugar shopping list
- 3 quarts chinese stock: (Recipe follows)Using regular chicken stalk is great too! (just add garlic, and some beef boulion to it!) shopping list
- 1 square firm tofu shopping list
- 4 tablespoons cornstarch mixed with 1/4 c. water shopping list
- 2 large eggs beaten well shopping list
- chopped green onions for garnis shopping list
- CHINESE STOCK; shopping list
- 1 whole chicken shopping list
- 1 bunch green onions shopping list
- 4 garlic cloves shopping list
- 3 inch piece of ginger whacked open with flat side of a knife shopping list
- 1 onion cut in half shopping list
- abut 4 quarts cold water shopping list
- 1 teasponn whole white peppercorns shopping list
- 3 chicken boulion cubes shopping list
- 2 beef boulion cubes shopping list
- Put chicken into large pot over med. heat shopping list
- Toss in green onion bunch, onion,ginger, garlic, and pepppercorns. shopping list
- Pour cold water over so it covers chicken . Simmer for 1 hour, uncovered,skimming foam off periodcally. shopping list
- REmove chicken from pot, and drain stck into a large dish or pot. shopping list
How to make it
- Heat oil(s) in wok or large pot over med high heat
- add ginger,chili paste, musrooms,bamboo shoots, and pork.
- Stir & cook for 1 min. to infuse flavor
- Combine in small bowl Tamari,sugar,rice vinegar,salt & pepper
- POut this into the wok or pan and toss everything together (it should smell really fragrent) cook1min. pour stock over, and bring to a boil, simmering for about 10 min.add tofu cook for 3 min.
- disolve cornstarch n water well to make a slurry. Mix into soup until it thickens a bit.
- Stir soup in a circle in one direction. while soup is spinning, slowly stir in the beaten eggs ( it will cook immediatly) You dont want to stir now, just let the eggs feather into the broth.
- Garnish with green onion.
People Who Like This Dish 4
- bsymom2201 Bellingham, WA
- fizzle3nat Waterville, WA
- deigirl Paulden, AZ
- angelamarquardt Marinette, WI
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The Rating
Reviewed by 1 people-
This sounds fantastic! I love the 'Chinese Stock', too - great idea and a wonderful way to get extra flavor in there. Hot & Sour soup is a favorite of both my husband and myself. Great post! - Natalie
fizzle3nat in Waterville loved it
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