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Full Online Book HomeLearning KitchenAsian - Soup - Hot And Sour Soup By Debbie M
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Asian - Soup -  Hot And Sour Soup By Debbie M Post by :jon1my Category :Learning Kitchen Author :Unknown Date :November 2011 Read :3348

Click below to download : Asian - Soup - Hot And Sour Soup By Debbie M (Format : PDF)

Asian - Soup - Hot And Sour Soup By Debbie M

8 Cups Chicken Broth
8 ounce Pork Loin meat, shredded
1 Cup Bamboo Shoot, shredded
12 ounce Bean Curd-Tofu, cut into pieces, 1½ x¼ inch
1/2 ounce Dry Fungus-Cloud or Wood Ear (dried black mushrooms)
1 Carrot, shredded
2 Eggs, beaten ~ a little Salt & Pepper
2 Green Onions, diced

Marinate for Pork:
2 Tablespoons Soy Sauce (Pearl River Bridge-Superior)
1 Tablespoon Corn Starch
2 Tablespoons water
Salt & Pepper
White Vinegar
Hot Chili Paste
Hot Chili Oil
Soy Sauce (Pearl River Bridge-Superior)
Corn Starch mixture (mixed with water)
2 Tablespoons Sesame Oil
Green onion, diced, for garnish

Marinate shredded pork loin meat for half an hour at least.

Soak mushrooms in warm water until soft, about 30 minutes; drain. Rinse in warm water; drain. Remove and discard stems; cut caps into thin slices.

Boil chicken broth, and then add shredded pork, bamboo shoots, carrot, black fungus, bean curd; one ingredient at a time. Bring to a boil in between the addition of each ingredient.

While boiling, add corn starch mixture until thickness to a dense consistency. Turn off heat. Pour in the slightly beaten eggs to make egg drops. Gently swirl with fork. Color the soup with soy sauce. Season with hot chili paste and/or oil. Add white vinegar. Garnish with sesame oil and diced green onion.
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6 cups chicken broth 2 tom yam bouillon cubes -- * see note 1 lime -- zested 1 stick lemongrass (tender inner part only) -- roughly chopped juice of 1 lime 4 tbsp fish sauce 1 tsp red chile flakes -- ** see note 1 tsp sugar 8 oz shiitake mushrooms -- sliced, remove stem 1 lb peeled shrimp (raw) -- thawed if frozen 5 scallions -- in short lengths and cut in julienne small bunch cilantro -- chopped Place the water and tom yam cubes in large stockpot. Add lime zest, juice, lemongrass, fish sauce, chile flakes, and sugar. Bring

Asian - Soup -  Hot And Sour Soup By Beck Asian - Soup - Hot And Sour Soup By Beck

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4 cups boiling water 6 chicken bouillon cubes 1/4 pound shredded cooked pork 16 ounces canned Chinese mushrooms 12 dried lily buds 4 dried cloud ears 1/4 cup bamboo shoots 2 tablespoons soy sauce 1 cube firm tofu 3 tablespoons red wine vinegar 1/4 teaspoon pepper 2 tablespoons cornstarch 4 drops sesame oil Soak lily buds and cloud ears in warm water for 30 minutes. Cut tofu into 1/4" strips. Heat water and bouillon to boiling, to dissolve. Mix together first 8 ingredients. Simmer 3-5 minutes. Add tofu, pepper and vinegar. Stir in cornstarch. Add sesame oil and a few slice