Recipe by bigbadbrenda
Another Asian soup for our Zaar tour 4. Hot and sour soup is one of the most popular soups in Chinese restaurants. I found this one in a chicken book. Wipe the mushoms caps and stalk before cooking as they have a strong flavour.
Top Review by mersaydees
DH and I really enjoyed this soup! This is a very classic version of the recipe found in Chinese restaurants. One pint of chicken stock didn't seem quite enough as I must have thrown in more mushrooms, chicken, and tofu than called for, so I increased the amount of chicken stock and other liquids, including adding some of the liquid I soaked the mushrooms in. I also added a few Chinese dumplings to the pot while it was simmering and removed them and served them on the side with our favorite dipping sauce, recipe #446277. Thanks, bigbadbrenda, for a delightful soup!
- 6 dried shiitake mushrooms, soaked
- 4 ounces cooked chicken or 4 ounces pork
- 1 cake tofu
- 2 ounces bamboo shoots, drained
- 1 tablespoon cornflour
- 1 pint chicken stock or 1 pint water
- 1 tablespoon chinese rice wine or 1 tablespoon dry sherry
- 1 tablespoon light soy sauce
- 2 tablespoons rice vinegar
- 1⁄2 teaspoon white pepper
- 2 spring onions, thinely slced
Directions See How It's Made
- Drain and squeeze the mushrooms and thinly slice them discarding the hard stalk.
- Thinly slice the bamboo shoots, tofu and chicken or pork.
- Mix the cornflour with 1 1/2 tbsp water to make a paste. Set asaide.
- Bring the stock to a rolling boil and add the mushrooms, tofu bamboo shoots and chicken. Bring back to a boil and simmer for 1 minute.
- Add the soy sauce, wine and vinegar.
- Bring back to a boil and add the paste add the peppe and season with salt.
- Serve hot and sprinle the spring onions.