08 November, 2012

Hot & Sour Soup | Suncoast Seasons

Enjoy your trip to a Chinese food market!

L to R: Dried tree ear mushrooms and tiger lily buds

Hot & Sour Soup ingredients
Makes 4 to 6 servings
2 Tbsp dried tree ear mushrooms
3 or 4 dried Chinese mushrooms
8 dried tiger lily buds
1 large pork chop, shredded
1 Tbsp peanut oil
4 to 5 cups chicken broth
1/3 cup shredded bamboo shoots
1 tsp soy sauce
1/2 tsp sugar
1 tsp salt
1/4 tsp pepper
2 Tbsp wine vinegar
2 Tbsp cornstarch
3 Tbsp water
1 pad fresh bean curd, sliced
1 egg, lightly beaten
1 tsp sesame oil

Reconstitute mushrooms
In a small bowl of boiling water, soak tree ear mushrooms, Chinese mushrooms and tiger lily buds for fifteen to twenty (15 to 20) minutes. Drain and discard mushroom stems. Cut remaining mushrooms into shreds; place in a large saucepan.

Cook pork, season and simmer chicken broth
In a small skillet, heat 1/3 cup shredded pork in peanut oil.

Add pork, broth and bamboo shoots to saucepan and bring to a boil. Then, simmer for ten (10) minutes. Add soy sauce, sugar, salt, pepper and vinegar.

Thicken with slurry and add bean curd
In a small bowl, combine the cornstarch and water; add to soup. Bring soup to a boil, stirring often. Add bean curd and heat for two (2) minutes. Turn off heat.

Finish and serve
Just before serving, stir in egg, then sesame oil. Serve warm.

Jay J. contributed this recipe to Dunedin Youth Guild, Inc, Suncoast Seasons: A Culinary Collection (Orlando: Moran Printing Company, 1984), 97.

Page Last Updated 20 April 2015

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