How to make hot and sour soup

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You do not need to go to a Chinese Restaurant to enjoy your favorite ethnic cooking. This simple chinese soup has several different versions based on where in China it was derived from.This hot and sour soup is based on the northern version of hot and sour soup (also known as pungent hot soup).

For this recipe you will need the following ingredients:

salt, pepper, tapioca powder (or cornstarch), soy sauce, pork, sesame oil, rice vinegar (or black vinegar), sugar, chicken stock, dried mushrooms (medium), egg, water, green onion, white onion, and cilantro.

SEASONING: (which you can find in any ethnic/chinese food store as well as most larger supermarkets):

1 tsp of tapioca powder or cornstarch

1.5 tsp of soy sauce

2 tsp of sugar

1/2 cup of juliened (boneless) pork. Pork should be julianed to about 1/8 by 1/8 by 2 inches, but you can make it thicker or thinner depending on your own preferences.

HOT AND SOUR MIXTURE:

1.5 tsp of sesame oil

2 tsp soy sauce

1 tsp of pepper

1 tablespoon of rice vinegar

1/2 tsp sugar

4 cups of chicken sotck

3 chopped black mushrooms (if dried, hydrate in hot water for 5 minutes

1/2 cup of thin sliced bamboo shoots

1.5 tablespoons of tapioca powder

2 tablespoons of water

1 cup of bean curd (soft)

1 egg, lightly beaten with a wik

1.5 tablespoons of minced green onion

1 tablespoon of minced white onion

2 tablespoons of cilantro

1. Mix all the seasoning ingredients (tapioca, soy sauce, sugar, and pork) listed above into a medium sized bowl. Make sure the pork is well covered with the other seasoning ingredients.

2. Bring chicken stock to a boil in a medium pot. Add the sesame oil, soy sauce, salt, pepper to taste, rice vinegar, mushrooms, bamboo shoots and the now-seasoned julienne pork slices. Reduce heat to medium, stirring intermittently, and cook for 5-7 minutes.

3. Reduce heat to low. Mix the 1.5 tablesppons of tapioca with water and add gradually to the soup, stirring constantly as is thickens. Then add the soft bean curd.

4. Return to a boil, and add the beaten egg.

5. garnish with the onions and cilantro.

6. Enjoy. This hot and sour soup should serve 4-5 people.