Hot & sour soup >span class=”new”/span<

Posted by adm On February - 22 - 2012

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  • 4 dried shiitake mushrooms (see Notes)
  • 1L (4 cups) chicken strain
  • 200g pork tenia, cut into thin strips
  • 5cm piece gingerroot, raw, cut into thin matchsticks
  • 2 tbs canned bamboo shoots, rinsed
  • 2 spring onions, cut, thinly sliced
  • 250g firm tofu, sliced
  • 1 tbs cornstarch
  • 2 tbs each soy sauce and rice vinegar
  • 1/2 tsp sesame oil
  • Chilli oil, to help (optional)

How to:

  • Soak the shiitakes in warm water for 30 transactions. Enfeeble, then remove and discard stems and thinly slice the caps.

  • Bring the stock to a simmer over medium heat in a large saucepan. Add the pork, mushrooms, gingerroot, bamboo shoots and 1/2 tsp salt and simmer for 2 proceedings, skimming. Add tofu and simmer for 2 transactions.

  • Mix the cornflour with soy sauce and vinegar and add gradually to the soup, stirring incessantly. Stir in 1/2 tsp pepper.

  • Top with spring onion and serve drizzled with sesame oil, and chilly oil if desired.

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