Name: Hot and Sour Soup
Yield: 6 to 8 servings
Cuisine: United States
Ingredients: ½ cake fresh bean curd, cut into slices (¼ × ¼ × 1 inch); 1 teaspoon imported soy sauce; ⅓ cup shredded bamboo shoots; 4 cups Chicken Stock; ⅓ cup lean boneless pork shreds; 1 teaspoon salt; 3 tablespoons water; 2 tablespoons cornstarch; 2 tablespoons wine vinegar; ¼ teaspoon monosodium glutamate; ½ teaspoon sugar; 1 egg, lightly beaten; ¼ teaspoon freshly ground black pepper; 1 teaspoon sesame oil; 2 tablespoons (4 or 5) dried Chinese fungi (tree ears); 8 dried tiger-lily buds; 3 or 4 medium-size dried Chinese mushrooms

Preparation info

6 to 8
servings

Difficulty
Easy

Appears in

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

About

Ingredients

2 tablespoons (4 or 5) dried Chinese fungi (tree ears)
3 or 4 medium-size dried Chinese mushrooms

Method

Soak the fungi, mushrooms and tiger-lily buds in warm water for twenty minutes. Cut the fungi and mushrooms into slices.
Place the fungi, mushrooms, tiger-lily buds, stock, bamboo shoots, pork shreds and bean curd in a saucepan. Bring to a boil and simmer for ten minutes.
Add the soy sauce, sugar, salt, pepper, vinegar and monosodium

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Hot and Sour Soup

Ingredients

Method

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