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Chang's Hot and Sour Soup

Cuisine: Chinese
Courses: Starters and appetizers
Serves: 10 people

Recipe Ingredients

1 tablespoon 15mlWoodear strips
  Soaked in water about
4   Hours
1/2 cup 118mlSliced fresh mushrooms
5 oz 142gBean curd
  (about 1/3 of a 1 lb
1   -- cut in thin
  One-inch slices)
1/2 cup 118mlBamboo shoots
2 teaspoons 10mlSalt
2 1/2 tablespoons 37mlSugar
4 1/2 tablespoons 67mlSoy sauce
3/4 teaspoon 3.8mlWhite pepper
3/4 teaspoon 3.8mlChinese red hot pepper
10 tablespoons 150mlVinegar
1/2 teaspoon 2.5mlSesame oil
1 tablespoon 15mlCornstarch - blended with
4 tablespoons 60mlWater
1/2 cup 31g / 1.1ozThin strips of fresh pork
3   Beaten eggs - (or 4)
10 cups 2370mlChicken broth
  Chopped green onions for
  Garnish - if desired

Recipe Instructions

Heat chicken broth to boiling. Add pork strips, bamboo shoots, Woodear (drained), bean curd, and mushrooms.

Return to boiling and add salt, soy sauce, sugar, white pepper, red pepper sauce, and vinegar, stirring all along.

Continue boiling for a total cooking time of 20 minutes.

Stir in cornstarch mixture and keep stirring until soup is thickened.

Pour beaten eggs gently over the top. Turn off the heat and stir eggs gently into soup. Add sesame oil.

Spoon into bowls and serve topped with chopped green onions if desired.

Recipe from Hunan Garden II, Alabaster, Alabama (suburb of Birmingham). Appeared in the 03.23.94 "Birmingham News", p 10b

Taste of Home - February/March 1998


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