Chang's hot and sour soup

Yield: 10 Servings

Measure Ingredient
1 tablespoon Woodear strips soaked in water about 4 hours
½ cup Sliced fresh mushrooms
5 ounces Bean curd (about 1/3 of a 1 lb package, cut in thin one-inch slices)
½ cup Bamboo shoots
2 teaspoons Salt
2½ tablespoon Sugar
4½ tablespoon Soy sauce
¾ teaspoon White pepper
¾ teaspoon Chinese red hot pepper sauce
10 tablespoons Vinegar
½ teaspoon Sesame oil
1 tablespoon Cornstarch, blended with
4 tablespoons Water
½ cup Thin strips of fresh pork
3 Beaten eggs (or 4)
10 cups 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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