Hot And Sour Soup - 3

Course : Chinese
Serves: 4
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1/2 cup dried mushrooms
1 tablespoon soy sauce
1 cup warm water
2 tablespoons cornstarch
3 cups vegetable stock -- (see *)
1/4 cup water
1 tablespoon dry sherry
1/2 teaspoon white pepper 1/2to 3/4 t.
1/2 cup sliced bamboo shoots **
1 teaspoon sesame oil
4 ounces tofu -- diced
1 large egg -- lightly beaten
1/2 cup frozen peas -- thawed
2 medium green onions ---
2 tablespoons white wine vinegar
1 teaspoon salt -- (to taste)

Preparation / Directions:

* See vegetable stock recipe or use Vegetarian- style instant bouillon. For each cup of vegetable stock specified in recipe, dissolve 1 teaspoon vegetable-flavored granules or 1 cube vegetable stock base in 1 cup boiling water. ** Cut in matchstick pieces, or 1/2 cup sliced water chestnuts. *** (including tops) Cut into 1-inch diagonal slices. Cover mushrooms with water and let stand for 30 minutes. Remove mushrooms; cut off and discard stems. Thinly slice mushrooms and set aside. Measure soaking water (discard any sandy portion at the bottom) and add enough stock to make a total of 4 cups liquid. Place in a 2-quart pan and add sherry, bamboo shoots, and sliced mushrooms. Bring to a boil, then reduce heat; cover and simmer for 15 minutes. Add tofu, peas, white vinegar, and soy; heat for 3 minutes. In a small bowl, stir together cornstarch and the 1/4 cup water. Add to soup and cook, stirring, until slightly thickened. Turn off heat. Add pepper and sesame oil. Stirring continuously, slowly pour egg into soup. Sprinkle with onion; add salt to taste. Makes four 1-1/2 cup servings.

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