Szechwanese hot and sour soup
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | cups | Pork or chicken stock |
| 2 | ounces | Cellophane noodles, |
| Soaked | ||
| 1 | cup | Finely chopped chicken/pork soaked and chopped |
| 1 | teaspoon | Finely grated ginger |
| 4 | tablespoons | Cold water |
| 1 | tablespoon | Tomato sauce (or 2) |
| ½ | teaspoon | Salt (or to taste) |
| Ground black pepper | ||
| 2 | teaspoons | Sesame oil |
| 4 | Dried Chinese mushrooms | |
| 1 | each | Sm bamboo shoot, chopped |
| 1 | tablespoon | Corn starch |
| 1 | each | Egg, slightly beaten |
| 1 | tablespoon | Light soy sauce |
| 1 | tablespoon | Vinegar |
| 1 | pinch | Ground red pepper |
| 2 | eaches | Spring onions, chopped |
| Fine | ||
Directions
Strain stock, chill and remove fat from surface. Bring to the boil in a large pan and add noodles cut in short lengths, pork or chicken, mushrooms, bamboo shoot and ginger. Stir the corn starch and the cold water together to blend thoroughly and add to simmering soup, stirring constantly until it boils and clears. Dribble the beaten egg into soup, stirring rapidly with chopsticks or fork so that it sets in fine shreds.
Remove soup from heat, add remaining ingredients and mix well, taste and correct seasoning as required. The taste should be quite sour and hot, but not overpoweringly so. ~-The Complete Asian Cookbook, Charles E. Tuttle Co, 1992 Submitted By DAVID STEPHENSON On 02-12-95