posted by Debbie M 02-25-103 8:51 AM
Cooking class at Indiana State University
Hot and Sour Soup
8 Cups Chicken Broth
8 ounce Pork Loin meat, shredded
1 Cup Bamboo Shoot, shredded
12 ounce Bean Curd-Tofu, cut into pieces, 1½ x¼ inch
1/2 ounce Dry Fungus-Cloud or Wood Ear (dried black mushrooms)
1 Carrot, shredded
2 Eggs, beaten ~ a little Salt & Pepper
2 Green Onions, diced
Marinate for Pork:
2 Tablespoons Soy Sauce (Pearl River Bridge-Superior)
1 Tablespoon Corn Starch
2 Tablespoons water
Salt & Pepper
White Vinegar
Hot Chili Paste
Hot Chili Oil
Soy Sauce (Pearl River Bridge-Superior)
Corn Starch mixture (mixed with water)
2 Tablespoons Sesame Oil
Green onion, diced, for garnish
Marinate shredded pork loin meat for half an hour at least.
Soak mushrooms in warm water until soft, about 30 minutes; drain. Rinse in warm water; drain. Remove and discard stems; cut caps into thin slices.
Boil chicken broth, and then add shredded pork, bamboo shoots, carrot, black fungus, bean curd; one ingredient at a time. Bring to a boil in between the addition of each ingredient.
While boiling, add corn starch mixture until thickness to a dense consistency. Turn off heat. Pour in the slightly beaten eggs to make egg drops. Gently swirl with fork. Color the soup with soy sauce. Season with hot chili paste and/or oil. Add white vinegar. Garnish with sesame oil and diced green onion.