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Hot and Sour Soup

6 oz lean pork, cut into strips.
1 box fresh Tofu (regular or firm), cut into strips.
1/2 cup Wood Ear (dried black fungus), cut into strips.
1/2 cup Shitake mushroom (Japanese/Chinese mushroom), cut into strips.
1 can bamboo shoot, cut into strips.
2 tbs dried shrimp
1 egg, beaten
6 cups water
2 tbs soy sauce
1/4 cup cornstarch, mix with 1/2 cup of water.
Vinegar, black pepper, sesame oil and salt to taste

  1. In a large pot, bring water and dried shrimp to boil.
  2. Add pork, bring to boil.
  3. Add Shitake mushroom, bring to boil.
  4. Add Wood Ear and bamboo shoot, bring to boil.
  5. Add tofu, bring to boil.
  6. Add soy sauce and season with salt.
  7. Add cornstarch, stir well. Bring to boil.
  8. Reduce heat, add egg, then bring heat up again. Turn off heat when soup boil.
  9. Add vinegar, black pepper and sesame oil in soup bowl. Pour soup into soup bowl, mix and serve. Serve hot.

Pre-soak Wood Ear and Shitake mushroom in water for 20 minutes then cut into strips. Increase or decrease amount of vinegar and pepper according to personal preference.

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