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home > recipes > appetizers > hot and sour soup
from Providence, RI Ingredients: I) 1 cake tofu (fresh tofu if possible) 1/2 cup bamboo shoots, shredded 2 tablespoons black fungus (Wood Ear) or 3 - 4 Chinese dry mushrooms small handful dry lily buds II) 2 ounces pork tenderloin, julienned Marinade: 1 teaspoon soy sauce 1 teaspoon tapioca starch (or cornstarch) 1/2 teaspoon sesame seed oil III) 6 cups water (or 6 cups water and 1 cup Campbell's chicken broth)* 2 teaspoons salt 1 teaspoon sugar white pepper to taste 2 tablespoons soy sauce 2 tablespoons red rice vinegar** (or white if red not available) 1 teaspoon sesame oil 2 tablespoons finely chopped green onion 1 tablespoon finely chopped ginger white pepper to taste (no more than 1 tablespoon) 1 egg Mixture: 1 tablespoon cornstarch 1/4 cup water Directions: II) Shred pork. Mix marinade ingredients and marinade pork for 15 minutes. I) To reconstitute the wood ears, soak in warm water for 20 minutes. Rinse, and cut into thin pieces. If substituting mushrooms, cut off the stems and cut into thin strips. Cut tofu into small squares. Cut bamboo shoots into strips, and then into fine slices. III) Boil water. When it is boiling add all the ingredients in I and II. Add the vegetables first. Stir. Add the tofu. When the broth is boiling, add the marinated pork. Add the remaining ingredients in III, except for the green onion. Beat the egg well. Set aside. Test the broth and adjust the taste if desired. (If using chicken broth, you may want to add a bit more rice vinegar). Mix the cornstarch and water. Slowly pour the cornstarch mixture into the soup, stirring while it is being added. Let the broth come back to a boil. As soon as it is boiling, remove the broth from the stove. Slowly drop in the beaten egg, stirring in one direction at the same time. Add the green onion and white pepper to taste. Drizzle with chili oil if desired. (This dish can be prepared ahead of time and frozen. When making the soup, leave out the tofu. When ready to serve, thaw, add the tofu and bring to boiling. When the soup is boiling, add the egg.) *Adjust the ratio of water to chicken stock as desired. ** If using chicken broth increase the amount of red rice vinegar

Hot and Sour Soup


average rating = 5 stars(5.00001 comment available)
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ethnicity: chinese
recipes for appetizers
recipes by mamabear
Email Address:
(posted February 28, 2002)

from Providence, RI

Ingredients:
I)
1
cake tofu (fresh tofu if possible)
1/2 cup bamboo shoots, shredded
2 tablespoons
black fungus (Wood Ear)
or 3 - 4 Chinese
dry mushrooms
small handful
dry lily buds

II)
2 ounces
pork tenderloin, julienned

Marinade:
1 teaspoon
soy
sauce
1 teaspoon tapioca starch (or
cornstarch)
1/2 teaspoon
sesame
seed oil

III)
6 cups water (or 6 cups water and 1 cup Campbell's
chicken broth)*
2 teaspoons
salt
1 teaspoon
sugar
white pepper to taste
2 tablespoons
soy
sauce
2 tablespoons red
rice vinegar** (or white if red not available)
1 teaspoon
sesame oil
2 tablespoons finely chopped
green onion
1 tablespoon finely chopped ginger

white pepper to taste (no more than 1 tablespoon)
1
egg

Mixture:
1 tablespoon
cornstarch
1/4 cup water

Directions:
II)
Shred pork. Mix marinade ingredients and marinade pork for 15 minutes.
I) To
reconstitute the wood ears, soak in warm water for 20 minutes. Rinse, and cut into
thin pieces.
If substituting mushrooms, cut
off the stems and cut into
thin strips.
Cut
tofu into small squares. Cut bamboo shoots into strips, and then into fine slices.

III)
Boil water. When it is boiling add all the ingredients in I and II. Add the vegetables first. Stir. Add the tofu. When the broth is boiling, add the marinated pork.
Add the remaining ingredients in III, except for the
green onion.
Beat the egg well. Set aside.
Test the
broth and adjust the taste if desired. (If using chicken broth, you may want to add a bit more
rice vinegar).
Mix the
cornstarch and water. Slowly pour the cornstarch mixture into the soup, stirring while it is being added. Let the broth come back to a boil. As soon as it is boiling, remove the broth from the stove.
Slowly drop in the beaten
egg, stirring in one direction at the same time. Add the
green onion and white pepper to taste. Drizzle with chili oil if desired.

(This dish can be prepared ahead of time and frozen. When making the
soup, leave out the tofu. When ready to serve, thaw, add the tofu and bring to boiling. When the soup is boiling, add the egg.)

*
Adjust the ratio of water to chicken stock as desired.
** If using
chicken broth increase the amount of red
rice vinegar



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+1 comment
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from Calgary, Canada wrote:2  1

excellent... nothing finer
5 starsNovember 12, 2003


 
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