Fall is upon us, which brings us colder weather. We need something to warm the cockles of our heart. Nothing, but nothing, as your mother used to say, can warm us up like a nice piping hot bowl of soup. So why not opt for something that’s not just hot, but for something that will knock your socks off good? Please note that that is just a metaphorical phrase. The Chinese Quest does not endorse keeping your socks off in cold weather. We know too that you’re just going to love this recipe for Hot and Sour Soup! Enjoy. And stay warm my friends!
The following guest article was submitted by Judi Gamble of “Chinese Traditions and Culture.com”.
Chinese Hot and Sour Soup
If you like spicy – you’ll love this Chinese soup!
- 3-4 dried Chinese mushrooms
- 4 oz. Pork loin
- ½ cup canned bamboo shoots (rinse first)
- 8 oz. Firm bean curd (tofu)
- 3 ¾ cup chicken stock
- 1 tbsp Shaoxing rice wine
- 1 ½ tbsp white rice vinegar
- 1 tsp salt
- 1 tsp white pepper
- 1 egg lightly beaten
- Soak the mushrooms in warm water for 20 minutes, then squeeze any excess moisture from the mushrooms. Slice finely. Discard stems.
- Finely slice the pork, bamboo shoots and bean curd (make similar size slices).
- Bring the chicken stock to a boil.
- Add the pork and boil over high heat for two minutes.
- Add the mushrooms and bamboo shoots and boil for an additional two minutes.
- Next add the rice wine, soy sauce, rice vinegar, salt & pepper. Bring back to boil and let simmer, covered, for five minutes.
- Add the bean curd and boil uncovered for two minutes.
- Before serving, rapidly stir in the egg until it has formed fine shreds.
- Serve immediately.
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