Nuri's hot & sour soup
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Cloud ears |
| ¼ | cup | Golden needles |
| ¼ | pounds | Pork, shredded into matchstick size |
| 3 | tablespoons | Cornstarch |
| 2 | teaspoons | Sherry |
| ½ | cup | Water |
| 3 | tablespoons | White-wine vinegar |
| White pepper to taste | ||
| ½ | teaspoon | Hot oil |
| 2 | teaspoons | Sesame oil |
| 4 | cups | Chicken stock |
| Salt to taste | ||
| 1 | tablespoon | Soy sauce |
| 2 | Bean curds, each cut in 8 pieces | |
| 1 | Egg, beaten | |
| 2 | Scallions, chopped | |
| 1 | minute. | |
Directions
Soak cloud ears and golden needles in hot water about 15 minutes or until noticweably increased in size; drain. Shred cloud ears. Cut golden needles in half.
Combine pork with 1 tablespoon corn starch and sherry.
Mix 2 tablespoons cornstarch with water; set aside Combine vinegar, pepper, hot oil, and sesame oil in bowl; set aside.
Bring chicken stock, salt, and soy sauce to boil in large soup pot.
Add pork; boil 1 minute. Add cloud ears, golden needles, and bean curds; boil
Add cornstarch mixture; stir until thickened. Lower heat.
Add vinegar mixture. Taste; adjust seasoning if necessary. Slowly stir in egg. Garnish with scallions.
Smile (from 1001 Oriental Recipies)