Difference between revisions of "Hot and sour soup"

Revision as of 17:25, 9 June 2009

Hot and sour soup

Servings

Serves 4

Ingredients

• 2 pints (1.5 litres) good chicken stock
• 4 dried Chinese mushrooms
• Few strips of cooked meat ( chicken / pork or ham)
• 2 oz bamboo shoots
• 1 oz defrosted frozen peas
• ½ teaspoon salt
• 2 free-range eggs
  • To flavour and thicken
    • 3 tablespoons white wine vinegar
    • 1.5 tablespoons dark soy sauce
    • ½ teaspoon freshly ground black pepper
    • 3 tablespoons cornflour blended to a paste with 3 tablespoons of water

Method

1. Soak the mushrooms in boiled water for 20 minutes, squeeze excess water, remove stalks and slice thinly
2. Shred the cooked meat and bamboo shoots
3. Beat the eggs
4. Mix together the thickening ingredients
5. Heat the stock in a large pan
6. Add everything but the eggs and thickening, bring to the boil, cover simmer for 5 minutes
7. Pour in the thickening and stir until the consistency changes
8. Stir the soup so it rotates and gradually pour the eggs into the soup in a thin stream

Serving suggestions

Serve immediately