Hot-and-sour Soup recipe
information
It is fairly simple to make once you have got all the necessary ingredients together.
ingredients
This must surely be the best-known and all-time favourite soup in Chinese restaurants and take-aways throughout the world.
4 - 6 dried Chinese mushrooms, soaked in warm water
115 g (4 oz) pork or chicken
1 packet tofu
50 g (2 oz) sliced bamboo shoots, drained
600 ml (1 pint) 2 1/2 cups stock
15 ml (1 tbsp) Chinese rice wine or dry sherry
15 ml (1 tbsp) light soy sauce
15 ml (1 tbsp) rice vinegar
salt and ground white pepper
15 ml (1 tbsp) cornflour paste
115 g (4 oz) pork or chicken
1 packet tofu
50 g (2 oz) sliced bamboo shoots, drained
600 ml (1 pint) 2 1/2 cups stock
15 ml (1 tbsp) Chinese rice wine or dry sherry
15 ml (1 tbsp) light soy sauce
15 ml (1 tbsp) rice vinegar
salt and ground white pepper
15 ml (1 tbsp) cornflour paste
method
1. Squeeze the soaked mushrooms dry, then discard the hard stalks.
2. Thinly shred the mushrooms, meat, tofu and bamboo shoots.
3. Bring the stock to a rolling boil in a wok and add the shredded ingredients. Bring back to the boil and simmer for about 1 minute.
4. Add the wine or sherry, soy sauce and vinegar and season. Bring back to the boil, then add the cornflour paste, stir until thickened and serve.
2. Thinly shred the mushrooms, meat, tofu and bamboo shoots.
3. Bring the stock to a rolling boil in a wok and add the shredded ingredients. Bring back to the boil and simmer for about 1 minute.
4. Add the wine or sherry, soy sauce and vinegar and season. Bring back to the boil, then add the cornflour paste, stir until thickened and serve.
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