Szechwan hot and sour soup
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | cups | Pork or chicken stock |
| 2 | ounces | Cellophane noodles, soaked |
| ½ | cup | Shredded chicken or pork |
| 1 | teaspoon | Finely grated ginger |
| 4 | tablespoons | Cold water |
| 3 | tablespoons | Soy sauce |
| ¼ | teaspoon | Ground black pepper |
| -1 leaf Bok Choy, sliced into ribbons | ||
| -6 Cloud Ear or Tree Ear fungus, soaked | ||
| -1/2 stalk celery, sliced on the bias | ||
| -1 garlic clove, minced | ||
| -1/2 cup bamboo shoots | ||
| 2 | teaspoons | Sesame oil |
| 6 | Dried Chinese mushrooms | |
| 1 | tablespoon | Corn starch |
| 1 | Egg, beaten | |
| 2 | tablespoons | Vinegar |
| 1 | teaspoon | Hot pepper sauce |
| 2 | Spring onions, chopped | |
Directions
Bring stock to the boil in a large pan and add noodles cut in short lengths, pork or chicken, mushrooms, and ginger. Cook 5 min. Make a slurry of the corn starch and water and add to simmering soup, stirring constantly until it boils and clears. Dribble the beaten egg into soup, stirring rapidly with chopsticks or a fork so that it forms fine shreds. Remove soup from heat, and add remaining ingredients.
Optional ingredients: any of-½ carrot, shredded Submitted By JIM WELLER On 03-08-95