Szechuan Hot and Sour Soup
Ingredients
6 dried Chinese mushrooms | ||
1/4 lb of pork tenderloin, cut into matchstick pieces | ||
1 tbs dry sherry | ||
4 cups of chicken broth | ||
1/2 lb of boneless, skinless chicken breast cut into matchstick pieces | ||
1/2 cup bamboo shoots, cut into matchstick pieces | ||
1/4 lb of firm tofu cut into 1/2 inch cubes | ||
2 tbs white wine vinegar | ||
1 tbs soy sauce | ||
2 tbs cornstarch | ||
1/4 cup water | ||
1 tsp white pepper | ||
1 tsp white pepper | ||
1 egg, lightly beaten | ||
2 scallions cut into 1 inch diagonal slices | ||
dash of kosher salt |
This is a version of the classic spicy Chinese soup.
- Cover mushrooms with warm water and let stand for 20 to 30 minutes or until soft. Drain.
- Cut of stems and discard.
- Cut the mushrooms into strips.
- In a sauce pan bring chicken stock to almost a boil.
- Add the mushrooms, pork, chicken and bamboo shoots.
- Simmer for 5 minutes.
- Add the tofu, wine vinegar and soy sauce and heat through.
- Blend cornstarch with water and add to soup. Stir until soup thickens.
- Turn off heat and add white pepper and sesame oil.
- While stirring slowly pour egg into soup.
- Garnish with scallions and taste for seasoning.
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