Hot & Sour Soup


1 can chicken broth (14 1/2 oz)
Approx 1/4 cup cooked sliced meat
Approx 1/4 cup sliced bean curd
Approx 1/4 cup sliced rehydrated wood ears
Approx 1/8 cup sliced bamboo shoots
Lilly Buds (to taste)

1 tsp salt
1 tsp sugar
1 tsp dark soy
1 tbsp Chinese Black Rice Vinegar
1 tbsp Red Wine Vinegar
1 tbsp Lemon Juice
1 tbsp Fish Sauce
2 tbsp water
1 tbsp Corn Starch
1/4 tsp ground roasted Szechwan peppercorns
Approx 1/8 tsp ground black peppercorns
A few drops of sesame oil

1/2 beaten egg
2 tbsp minced green onions

How to prepare

Combine the base ingredients in a sauce pan and bring to a boil over high heat. In a separate bowl, combine the seasonings and mix well. When the base comes to a boil, add the seasonings, and keep over high heat for 2-5 minutes. Add the beaten egg slowly, and then remove from heat. Place in bowls and garnish with minced green onions. Yield: 2-3 bowls.

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