Chinese
Chinese - Soups and Broths
Hot and Sour Soup
Chef's Menu Description
A wholesome, deeply comforting soup crafted from slow-simmered stock, aromatic garden vegetables, and fresh herbs, served with crusty bread.
Ingredients
- • 1 litre chicken stock
- • 200g firm tofu, cut into strips
- • 50g wood ear fungus, soaked and sliced
- • 50g bamboo shoot strips
- • 100g pork, finely shredded
- • 3 tbsp black vinegar
- • 1 tsp white pepper
- • 2 tbsp cornflour mixed with 4 tbsp water
- • 2 eggs, beaten
Preparation Steps
1
Phase 1
Bring the chicken stock to a simmer in a pot.
2
Phase 2
Add the pork, tofu, wood ear and bamboo shoots; simmer for 10 minutes.
3
Phase 3
Stir in the black vinegar and white pepper.
4
Phase 4
Pour in the cornflour slurry and stir until the soup thickens.
5
Phase 5
Swirl the soup and pour in the beaten eggs to make thin strands.
6
Phase 6
Ladle into bowls and serve hot, finished with extra vinegar if liked.