Hot and sour soup is a specialty in Szechuan food and has a most unusual but very attractive taste.
Yield 2-4 servings
Ingredients:
- 3 c. chicken broth
- 1 tbsp. soy sauce
- 4 dried Chinese mushrooms, soaked for 20 minutes in cold water, stems removed, cut into fine strips
- 1/2 c. bamboo shoot, cut into 2-inch strips, 1/4 inch wide
- 1/4 lb. raw lean pork, cut into narrow strips
- 1 cake tofu, cubed
- 1/4 tsp. white pepper
- 2 tbsp. lemon juice
- 2 tbsp. cornstarch mixed with 3 tbsp. cold water
- 1 egg, slightly beaten
- 2 tsp. sesame oil (or 1/4 tsp. hot chili oil or more to taste)
- Finely chopped scallions for garnish
Directions:
- In a large saucepan combine broth, soy sauce, mushrooms, bamboo shoots and pork. Bring to a boil, reduce heat, simmer for 3 minutes.
- Add bean curd, pepper and lemon juice. Bring to a boil and add the cornstarch mixture. Cook, stirring, until soup thickens slightly, then pour in the egg very slowly, stirring soup constantly.
- Remove from heat; stir in sesame or hot oil. Garnish with scallions.
I really like hot and sour soup, people may think it is very spicy. In fact, it is not. In this recipe, it doesn’t have any chili oil, chili powder or chili sauce, what it has is white pepper, i guess it won’t be that spicy and people should able to put up with it. Hey, let’s try~
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