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Hot and Sour Soup Recipe

   
 

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     Hot and Sour Soup

Category   Salads - Soups - Sidedishes
Sub Category   None
Servings   6

Ingredients
115g pork filets cut in thin strips
406g dried Chinese Mushrooms
2-3 piece woodear
few golden needles (lily buds) optional
3 T cornflour
2/3 cup water
1-3 T sunflower oil
4 T rice vinegar
1 small onion finely chopped
 
6 1/4 cups good quality beef or chicken stock
150g drained fresh firm beancurd (tofu), diced
1 egg, beaten
1 T light soy sauce
1 T sesame oil
salt
ground white or black pepper
2-3 spring onions, shredded to garnish

Instructions
1. In a bowl, place the dried mushrooms with the pieces of wood ear and the golden needles (lily buds), if using. Add sufficient warm water to cover and leave to soak for about 30 minutes.
2. Drain the mushrooms, reserving the soaking water. Cut off and discard the mushroom stems and slice the caps finely. Trim away any tough stem from the wood ears, then chop them finely. Tie the golden needles into a bundle using kitchen string. 3. Dust lightly the strips of pork fillet with some of the cornflour. Mix the remaining cornflour to a smooth paste with the measured water. 4. In a wok or saucepan, heat the oil and fry the onion until soft. Increase the heat and fry the pork until it changes color then add the stock, mushrooms, soaking water, wood ears and golden needles, if using. Bring to boil. Simmer for 15 minutes. 5. Lower the heat and discard the golden needles then stir in the cornflour paste to thicken. Add the beancurd, vinegar, soy sauce, salt and pepper.
6. Bring the soup to just below boiling point the drizzle in the beaten egg by letting it drop from a whisk so that it forms threads in the soup. Stir in the sesame oil. Serve at once, garnished with spring onion shreds.


Originally Submitted
3/10/2009





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