Hot & sour soup #5

6 Servings

Ingredients

Quantity Ingredient
7 ounces Bean curd
½ cup Canned bamboo shoot
1 quart Chicken stock
¼ cup Pork, shredded cooked *
1 each Tb Soy sauce
2 eaches Tb Distilled white vinegar
¼ teaspoon Freshly ground pepper
3 eaches Tb Cornstarch
3 eaches Tb Water
1 each Egg, beaten
2 teaspoons Sesame oil
1 teaspoon Dried red pepper flakes
1 medium Green onion, finely chopped

Directions

YIELD: 1 SERVINGS

* Can substitute equal amount of shredded beef. Rinse bean curd and cut into ½-inch dice and set aside. Rinse, drain and thinly slice bamboo shoots. In heavy Dutch oven, combine with chicken stock, pork, and soy sauce. Bring to boil over high heat. Reduce heat to low, cover and simmer 3 minutes. Add bean curd, vinegar, and pepper.

Return to boil over low heat. In small bowl, mix cornstarch and water and stir into soup. Slowly stir in egg. Remove from heat and blend in sesame oil and red pepper flakes. Ladle into bowls. Garnish with chopped green onion and serve immediately. Makes 6 servings.

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