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Chinese Hot & Sour Soup Recipe

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This recipe for Chinese Hot & Sour Soup is from The Perry Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
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

Directions:
Directions:
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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