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Chinese Hot and Sour Soup Recipe

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This recipe for Chinese Hot and Sour Soup is from The Corinth Baptist Church Family Cookbook Project, 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:  
4 dried black oriental mushrooms (shitakes)
1/4 lb. ham, slivered
1/2 c slivered bamboo shoots
1T soy sauce
4c chicken stock
salt
white pepper to taste
1c finely sliced bean curd (tofu)
3T red wine vinegar
2T cornstarch mixed with 3T cold water
1 egg, lightly beaten
1T sesame oil
1 green onion, finely chopped (garnish)
Directions:
Directions:
Soak mushrooms in warm water until softened. Drain; remove stems and slice caps. Combine mushrooms, ham, bamboo shoots, soy sauce and chicken stock in large saucepan and bring to boil over high heat. Reduce heat and simmer 3 minutes. Taste and add salt and pepper if necessary. Add bean curd and vinegar and bring to boil again. Stir in dissolved cornstarch and cook, stirring constantly, until soup is slightly thickened. Slowly add egg, stirring gently. Remove from heat and stir in oil. Ladle into bowls and garnish with finely chopped green onion. If preferred, green onion can be cooked. Add along with bean curd.
Number Of Servings:
Number Of Servings:
4

 

 

 

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