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Hot and Sour Soup Version-01

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(Recipe ID: 444)

Serves 4

Preparation time: 15 minutes; Cook time: 20 minutes

Source: Vito De Carolis

Version -01 of this soup is a little more hardy than Version-02 because of the beef stock.  See Version -02 for recipe that uses chicken.

Ingredients

Items indicated with an astrisk (*) available for purchase in the Avanti Savoia store. See below to add these items to your cart.

  • 4 Dried black mushrooms *
  • 1/4 pound Lean pork
  • 2 Bean curd cakes
  • 1 Scallion
  • 1 Egg
  • 2 tablespoons Cornstarch
  • 1/4 cup Water
  • 5 cups Beef broth
  • 1 cup Mushroom soaking liquid
  • 2 tablespoons White wine vinegar *
  • 1 teaspoon Fine sea salt *
  • 1 teaspoon Soy sauce
  • 1/4 teaspoon Black peppercorn, freshly ground *
  • Few drops of sesame oil

Instructions

  1. Soak dried mushrooms.
  2. Reserve soaking liquid.
  3. Sliver mushrooms, pork and bean curd.
  4. Mince scallion.
  5. Beat egg lightly.
  6. Blend cornstarch and cold water to a paste. 
  7. Bring broth and mushroom-soaking liquid to a boil.
  8. Add pork and mushrooms and simmer, covered, 10 minutes.
  9. Add bean curd and simmer, covered, 3 minutes more.
  10. Stir in “Sherry” wine, wine vinegar, salt, soy sauce, and peppercorn.
  11. Thicken with cornstarch paste.
  12. Slowly add beaten egg, stirring gently once or twice.
  13. Remove from heat.
  14. Sprinkle with sesame oil and minced scallion.

 

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