"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Chinese Hot & Sour Soup Recipe

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This recipe for Chinese Hot & Sour Soup, by , is from The Perry Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Claudia Coleman
Added: Friday, July 25, 2008


6 c chicken stock
1/4 lb lean pork,julienne
1 to 2 tbsp garlic and chile paste
2 tbsp soy sauce
3/4 tsp ground white pepper
2 eggs, beaten
3 to 5 tbsp corn starch
1/2 c bamboo shoots, julienne
1/2 c water chestnuts, sliced
1 c shiitake mushrooms, sliced, and stems removed
1 c straw mushrooms
1 12oz. pkg cake tofu, 1/4 inch sliced
1/4 cup vinegar
1 tsp sesame oil
1/4 dried black fungus, soaked for 1 hour ( I rarely add this in, as it is hard to find)
Scallions, finely chopped for garnish

Bring stock to boil. Add soy sauce, pork , mushrooms, and chile paste. Simmer for 10 min.
Add pepper, vinegar, bamboo shoots, water chestnuts, fungus, and tofu, simmer for 5 min. Mix corn starch with 3 to 5 tbsp water and add. Bring back to a simmer, pour eggs in a very thin stream over the surface. Let stand for 10 sec., before stirring in the sesame oil.
Serve with garnish of scallions.

Personal Notes:
Personal Notes:
You can adjust the pepper, chile paste, and vinegar to your taste. I have substituted the chicken broth with vegetable stock and omitted the pork for a vegetarian version




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