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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Another Asian soup for our Zaar tour 4. Hot and sour soup is one of the most popular soups in Chinese restaurants. I found this one in a chicken book. Wipe the mushoms caps and stalk before cooking as they have a strong flavour. Ingredients:
6 dried shiitake mushrooms, soaked |
4 ounces cooked chicken or 4 ounces pork |
1 cake tofu |
2 ounces bamboo shoots, drained |
1 tablespoon cornflour |
1 pint chicken stock or 1 pint water |
1 tablespoon chinese rice wine or 1 tablespoon dry sherry |
1 tablespoon light soy sauce |
2 tablespoons rice vinegar |
1/2 teaspoon white pepper |
salt |
2 spring onions, thinely slced |
Directions:
1. Drain and squeeze the mushrooms and thinly slice them discarding the hard stalk.
2. Thinly slice the bamboo shoots, tofu and chicken or pork.
3. Mix the cornflour with 1 1/2 tbsp water to make a paste. Set asaide.
4. Bring the stock to a rolling boil and add the mushrooms, tofu bamboo shoots and chicken. Bring back to a boil and simmer for 1 minute.
5. Add the soy sauce, wine and vinegar.
6. Bring back to a boil and add the paste add the peppe and season with salt.
7. Serve hot and sprinle the spring onions.
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