Chinese Stock and Soups Recipes - Hot and Sour Soup Recipe

Ingredients

• 8 Chinese dried mushrooms

• 1 liter/4 1/4 cups chicken stock

• 100 g/4 oz chicken, cut into strips

• 100 g/4 oz bamboo shoots, cut into strips

• 100 g/4 oz tofu, cut into strips

• 15 ml/1 tbsp soy sauce

• 30 ml/2 tbsp wine vinegar

• 30 ml/2 tbsp corn-flour (cornstarch)

• 2 eggs, beaten

• a few drops sesame oil

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Method:

1. Soak the mushrooms in warm water for 30 minutes then drain. Discard the stems and cut the caps into strips.

2. Bring the mushrooms, stock, chicken, bamboo shoots and tofu to the boil, cover and simmer for 10 minutes.

3. Mix the soy sauce, wine vinegar and corn-flour to a smooth paste, stir it into the soup and simmer for 2 minutes until the soup is translucent.

4. Slowly add the eggs and sesame oil, stirring with a chopstick. Cover and leave to stand for 2 minutes before serving.