Szechwan hot and sour soup

6 servings

Ingredients

Quantity Ingredient
6 cups Pork or chicken stock
2 ounces Cellophane noodles, soaked
½ cup Shredded chicken or pork
1 teaspoon Finely grated ginger
4 tablespoons Cold water
3 tablespoons Soy sauce
¼ teaspoon Ground black pepper
-1 leaf Bok Choy, sliced into ribbons
-6 Cloud Ear or Tree Ear fungus, soaked
-1/2 stalk celery, sliced on the bias
-1 garlic clove, minced
-1/2 cup bamboo shoots
2 teaspoons Sesame oil
6 Dried Chinese mushrooms
1 tablespoon Corn starch
1 Egg, beaten
2 tablespoons Vinegar
1 teaspoon Hot pepper sauce
2 Spring onions, chopped

Directions

Bring stock to the boil in a large pan and add noodles cut in short lengths, pork or chicken, mushrooms, and ginger. Cook 5 min. Make a slurry of the corn starch and water and add to simmering soup, stirring constantly until it boils and clears. Dribble the beaten egg into soup, stirring rapidly with chopsticks or a fork so that it forms fine shreds. Remove soup from heat, and add remaining ingredients.

Optional ingredients: any of-½ carrot, shredded Submitted By JIM WELLER On 03-08-95

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