Chinese Soup


Photo: flickr user avlxyz
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Ingredients

4 dried black Chinese mushrooms (available in oriental markets)
2 ounces lean pork
6 raw shrimp
1 scallion
2 eggs
1 tablespoon cornstarch
3 tablespoons water
1 1/2 tablespoons white vinegar
1 tablespoon soy sauce
1/4 teaspoon salt
1/4 teaspoon white pepper
6 cups chicken stock
1/4 cup bamboo shoots, cut into ¼"x⅛" strips
6 snow peas, cut into ⅛" wide strips
1/2 teaspoon Tabasco sauce

Preparation

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1. Soften the dried black mushrooms in enough hot water to cover for 30 minutes.
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2. Cut the pork across the grain into 1/4" thick slices, then cut the slices into 1/8" strips.
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3. Shell and devein the shrimp.
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4. Squeeze the excess liquid from the soaked mushrooms, remove their stems, and then cut the caps into strips.
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5. Mince the scallions.
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6. In a cup, beat the eggs lightly.
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7. In another cup, combine the cornstarch and 3 tablespoons of water, blending well.
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8. In a third cup, combine the vinegar, soy sauce, salt and pepper.
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9. In a soup pot, bring the stock to a boil. Add the pork, bamboo shoots and mushroom strips. Bring to a boil again. Reduce the heat and simmer, covered, for 15 minutes. Skim the soup if necessary.
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10. Add the shrimp to the stock.
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11. Re-stir the vinegar soy mixture and stir it into the soup until it is well blended.
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12. Next, stir the cornstarch mixture again and add it to the soup, stirring constantly, until the soup thickens, about 2 minutes more.
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13. Then, add the scallion, the snow pea strips, and the Tabasco sauce.
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14. Finally, re-beat the egg and add it in a thin stream to the soup while stirring to form yellow threads as the egg sets. Serve at once.
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NOTE: For contrast, this soup should be followed by bland food. For lunch, it might be served with a delicate omelet. For dinner, it might be followed by a lightly seasoned roast or steamed chicken dish.
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Yield:

6.0 servings

Added:

Sunday, December 27, 2009 - 2:16am

Creator:

Anonymous

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