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Hot and Sour Soup Recipe

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

Pamela M McLaughlin
Added: Monday, March 2, 2009


2 T dried tree ear mushrooms
3-4 dried black mushrooms
1pkg 2 oz transparent bean noodles
3 c strong chicken broth
3/4 c Chinese ham, cut into match sticks
3/4 c pork, cur into match sticks
1 slice ginger root, minced
1 square tofu, cut into cubes
1 T thin soy sauce
1/2 tsp. black pepper
2 T rice wine vinegar or cider vinegar
1 T rice wine or sherry wine
2T cornstarch
1 egg
1 tsp. sesame oil
2 scallions, minced, including green
1 tsp. hot chili oil
salt to taste

Thirty minutes before you begin to cook, soak the mushrooms and bean noodles in hot water. When soft, cut mushrooms into match sticks and noodles into 3 inch lengths. Bring broth, ham, pork and ginger root to a boil. Add mushrooms and noodles. Simmer 7 minutes. Add tofu. Mix soy sauce, vinegar, wine and cornstarch and stir into soup, thickening carefully. Add salt to taste. Remove from heat. Beat egg and drizzle into soup, stirring slowly to mix, then allow the egg to remain undisturbed for 1 minute to set the threads. Add sesame oil, scallion and hot chili oil. Serve immediately.

Number Of Servings:
Number Of Servings:
Personal Notes:
Personal Notes:
I made this recipe when I took a Chinese cooking course at Pat-Med Adult Ed.




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