Kens Hot-and-sour Soup Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
3 ounce: Lean boneless pork,
1 ounce: Dried Chinese mushrooms,
1 ounce: Bean thread noodles,
10 ounce: Fresh bean curd,
2 small: Eggs,
1 tsp: Sesame oil,
1 quart: Chicken stock,
2 tsp: Sugar,
3 tbsp: Chinese red vinegar =OR=- Cider Vinegar,
1/2 tsp: White pepper,
2 tbsp: Dark soy sauce,
1 tbsp: Cornstarch, blended with
1 tbsp: Water,
2 tbsp: Finely chopped scallions,
2 tbsp: Finely chopped cilantro,
1 tsp: Sesame oil,
1 tsp: Chili oil, optional
Directions:
CUT THE PORK INTO THIN SHREDS. Bring some water to a
boil in a pot and blanch the pork in it for 2 minutes.
Drain the meat and set it aside. Soak the mushrooms in
warm water for 20 minutes, then drain them and squeeze
out any excess liquid. Discard the stems and finely
shred the caps. Soak the noodles for 5 minutes in warm
water, then drain them. Cut them into 5-inch lengths
and set them aside. Drain the bean curd and shred it
into thin strips. Beat the eggs and sesame oil
together in a small bowl. Bring the chicken stock to a
simmer in a large pot. Add the prepared pork,
mushrooms, noodles and bean curd together with the
sugar, vinegar, white pepper and dark soy sauce.
Simmer for 3 minutes, then thicken it with the
cornstarch mixture. Simmer for 2 minutes with the heat
as low as possible. Next, pour the beaten egg mixture
into the soup in a steady stream, and pull the egg
into strands with a fork or chopsticks. Stir in the
scallions, fresh cilantro, sesame oil and chili oil.
Pour the soup into a large tureen or individual bowls
and serve at once. Makes 4 to 6 servings
Source from luhu.jp
boil in a pot and blanch the pork in it for 2 minutes.
Drain the meat and set it aside. Soak the mushrooms in
warm water for 20 minutes, then drain them and squeeze
out any excess liquid. Discard the stems and finely
shred the caps. Soak the noodles for 5 minutes in warm
water, then drain them. Cut them into 5-inch lengths
and set them aside. Drain the bean curd and shred it
into thin strips. Beat the eggs and sesame oil
together in a small bowl. Bring the chicken stock to a
simmer in a large pot. Add the prepared pork,
mushrooms, noodles and bean curd together with the
sugar, vinegar, white pepper and dark soy sauce.
Simmer for 3 minutes, then thicken it with the
cornstarch mixture. Simmer for 2 minutes with the heat
as low as possible. Next, pour the beaten egg mixture
into the soup in a steady stream, and pull the egg
into strands with a fork or chopsticks. Stir in the
scallions, fresh cilantro, sesame oil and chili oil.
Pour the soup into a large tureen or individual bowls
and serve at once. Makes 4 to 6 servings
Source from luhu.jp