Thursday, June 16, 2011

Chinese Hot and Sour Soup Recipe


Chicken stock                                                       2 1/2 quarts
Tofu, cut into 1 1/2 inch long strips                   1 block (16 oz.)
Mushrooms, cut into thin slices                          5 shitake
Soy sauce                                                               1/2 cup
White pepper                                                        1/2 tsp
White vinegar                                                       1/2 cup
Bamboo shoot strips                                            1 1/2 cups
Cornstarch dissolved in 4 tbsp water               2 tablespoons
Eggs. beaten                                                         3
Sesame oil                                                            1/2 tsp


1. Combine first seven ingredients in a pot and bring to a boil.
2. Drizzle the cornstarch mixture into the soup, stirring to thicken.
3. Then drizzle beaten eggs into soup, stirring. 
4. Top with sesame oil.


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