Recipe from cooks.com, with modifications from my boyfriend (he's made it quite a few times). It's good stuff. ;-)
He also suggests adding possibly rice, spam, garlic, ginger, and/or onions.
SIMPLE HOT AND SOUR SOUP
Total time: 20-25 minutes
[edit] Ingredients
4 cups chicken stock or broth (or 4 cups water and 4 chicken bouillon cubes)
3 tablespoons soy sauce
3-5 oz pork, shredded or finely cut
1/2 cup mushrooms, diced
1/2 tablespoon garlic chili sauce
1/4 teaspoon ground white pepper
1/3 cup white vinegar
1/2 cup canned bamboo shoots, cut into thin strips
1/2 cup sliced water chestnuts
6 oz block of tofu, cut into 1/4 inch dice
4 tablespoons cornstarch and 4 tablespoons cold water
1 egg, beaten
2 green onion stalks, diced (including tops)
1 teaspoon toasted sesame oil [edit] Recipe
Prep work: Cut up pork and mushrooms, and optionally bamboo and tofu - bamboo & tofu can be cut during step 3 as well.
1. Bring chicken broth to a simmer in a 2-quart saucepan.
2. Add soy sauce, shredded meat, mushrooms and garlic red chili paste.
3. Simmer for five minutes.
4. Add white pepper, white vinegar, bamboo shoots, water chestnuts, tofu.
5. Simmer for five minutes.
6. Combine 4 tablespoons of cornstarch with 4 tablespoons of cold water in a cup. Stir until mixture is smooth. Add cornstarch mixture to soup and stir well.
7. Simmer for five minutes until soup is thickened.
8. Beat egg in a cup until yolk and white are combined. Pour beaten egg slowly, in a fine stream into soup. Stir soup several times.
9. Wait 30 seconds.
10. Add green onions and sesame oil to soup. Stir well. Remove from heat.
no subject
He also suggests adding possibly rice, spam, garlic, ginger, and/or onions.
SIMPLE HOT AND SOUR SOUP
Total time: 20-25 minutes
[edit]
Ingredients
4 cups chicken stock or broth (or 4 cups water and 4 chicken bouillon cubes)
3 tablespoons soy sauce
3-5 oz pork, shredded or finely cut
1/2 cup mushrooms, diced
1/2 tablespoon garlic chili sauce
1/4 teaspoon ground white pepper
1/3 cup white vinegar
1/2 cup canned bamboo shoots, cut into thin strips
1/2 cup sliced water chestnuts
6 oz block of tofu, cut into 1/4 inch dice
4 tablespoons cornstarch and 4 tablespoons cold water
1 egg, beaten
2 green onion stalks, diced (including tops)
1 teaspoon toasted sesame oil
[edit]
Recipe
Prep work: Cut up pork and mushrooms, and optionally bamboo and tofu - bamboo & tofu can be cut during step 3 as well.
1. Bring chicken broth to a simmer in a 2-quart saucepan.
2. Add soy sauce, shredded meat, mushrooms and garlic red chili paste.
3. Simmer for five minutes.
4. Add white pepper, white vinegar, bamboo shoots, water chestnuts, tofu.
5. Simmer for five minutes.
6. Combine 4 tablespoons of cornstarch with 4 tablespoons of cold water in a cup. Stir until mixture is smooth. Add cornstarch mixture to soup and stir well.
7. Simmer for five minutes until soup is thickened.
8. Beat egg in a cup until yolk and white are combined. Pour beaten egg slowly, in a fine stream into soup. Stir soup several times.
9. Wait 30 seconds.
10. Add green onions and sesame oil to soup. Stir well. Remove from heat.
11. Serve hot. Serves 3-4.