Chang's hot & sour soup

Yield: 10 Servings

Measure Ingredient
4 hours
3 beaten eggs (or 4)

1 tb Woodear strips soaked in water about ½ c sliced fresh mushrooms

5 oz bean curd (about ⅓ of a 1 lb package, cut in thin one-inch slices)

½ c bamboo shoots

2 ts salt

2½ tb sugar

4 ½ tb soy sauce

¾ ts white pepper

¾ ts Chinese red hot pepper sauce 10 tb vinegar

½ ts sesame oil

1 tb cornstarch, blended with

4 tb water

½ c thin strips of fresh pork 10 c chicken broth chopped green onions for garnish, if desired Heat chicken broth to boiling. Add pork strips, bamboo shoots, Woodear (drained), bean curd, and mushrooms. Return to boiling and add salt, soy sauce, sugar, white pepper, red pepper sauce, and vinegar, stirring all along. Continue boiling for a total cooking time of 20 mins. Stir in cornstarch mixture and keep stirring until soup is thickened. Pour beaten eggs gently over the top. Turn off the heat and stir eggs gently into soup. Add sesame oil. Spoon into bowls and serve topped with chopped green onions if desired.

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