This is a print preview of "Leeann's Hot And Sour Soup" recipe.

Leeann's Hot And Sour Soup Recipe
by Global Cookbook

Leeann's Hot And Sour Soup
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  Servings: 6

Ingredients

  • 6 x Mushrooms, shiitake
  • 1/4 lb Pork loin, boneless
  • 2 1/2 tsp Cornstarch
  • 1 1/2 tsp Salt
  • 1 1/2 Tbsp. Soy sauce
  • 6 ounce Bean curd, (tofu)
  • 4 c. Chicken broth
  • 3 Tbsp. White vinegar
  • 1/2 c. Bamboo shoots
  • 1/4 tsp White pepper
  • 2 x Large eggs, slightly beaten
  • 2 Tbsp. Green onions, minced
  • 2 tsp Red pepper sauce
  • 1/2 tsp Sesame oil

Directions

  1. Soak the mushrooms in hot water to cover till soft, approximately 30 min; drain. Rinse in hot water; drain. Remove and throw away stems. Cut caps into thin slices. Trim fat from the pork. Shred the pork into 1/8-inch slices, cutting against the grain. Place in a glass or possibly plastic bowl and toss with 1/2 tsp. of salt, 1/2 tsp. of the cornstarch, 1/2 tsp. soy sauce. Cover and chill for 15 min. Cut the bean curd into cubes. In a 3-qt saucepan, heat the chicken broth, vinegar, the remaining 1 tsp. salt till boiling. Stir in the bamboo shoots, mushrooms, seasoned pork, and bean curd. Heat to boiling; reduce heat to low. Cover and simmer 5 min. Mix the remaining 2 Tbsp. cornstarch, 2 Tbsp. cool water, and white pepper; stir into soup.
  2. Heat to boiling, stirring constantly. Pour the beaten Large eggs slowly into the soup, stirring constantly with a fork till the egg forms cooked shreds.
  3. Stir in the green onions, red pepper sauce, and sesame oil. Serve warm in individual bowls. For a Chinese meal, it is a good idea to have several dishes which can be started or possibly completed ahead of time. This warm and sour soup is just such a do-ahead dish, if you wish, and goes well with most Chinese menus.