Szechwanese hot and sour soup

6 servings

Ingredients

Quantity Ingredient
6 cups Pork or chicken stock
2 ounces Cellophane noodles,
Soaked
1 cup Finely chopped chicken/pork soaked and chopped
1 teaspoon Finely grated ginger
4 tablespoons Cold water
1 tablespoon Tomato sauce (or 2)
½ teaspoon Salt (or to taste)
Ground black pepper
2 teaspoons Sesame oil
4 Dried Chinese mushrooms
1 each Sm bamboo shoot, chopped
1 tablespoon Corn starch
1 each Egg, slightly beaten
1 tablespoon Light soy sauce
1 tablespoon Vinegar
1 pinch Ground red pepper
2 eaches Spring onions, chopped
Fine

Directions

Strain stock, chill and remove fat from surface. Bring to the boil in a large pan and add noodles cut in short lengths, pork or chicken, mushrooms, bamboo shoot and ginger. Stir the corn starch and the cold water together to blend thoroughly and add to simmering soup, stirring constantly until it boils and clears. Dribble the beaten egg into soup, stirring rapidly with chopsticks or fork so that it sets in fine shreds.

Remove soup from heat, add remaining ingredients and mix well, taste and correct seasoning as required. The taste should be quite sour and hot, but not overpoweringly so. ~-The Complete Asian Cookbook, Charles E. Tuttle Co, 1992 Submitted By DAVID STEPHENSON On 02-12-95

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