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Full Online Book HomeLearning KitchenAsian - Soup - Hot Sour Spicy Soup
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Asian - Soup -  Hot Sour Spicy Soup Post by :Dhruv_Majumdar Category :Learning Kitchen Author :Unknown Date :November 2011 Read :2998

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Asian - Soup - Hot Sour Spicy Soup

2 ounce ham or bbq pork
1/2 cake bean curd
3 pieces Chinese dried black mushrooms and 1 dried woodear ( soaked well and softened in advance)
1 1/2 oz bamboo shoot strips
1 egg well beaten
6 cups soup stock
4 tablespoons soy sauce
1 teaspoon salt
2 teaspoons ground black pepper
2 tablespoons corn starch (dissolved in cold water in advance)
3 tablespoons white vinegar
1 teaspoon sesame oil


Shred ham or bbq pork, bean curd and mushrooms and woodear into fine strips. Heat soup stock to boiling and add shredded items plus bamboo shoots into soup. Continue boiling for about 10 minutes, then season with soy sauce, salt, and pepper. Bring soup to boil again. Slowly pour in corn starch while stirring with wooden spoon to avoid settling of corn starch. When soup begins to thickens, add egg very slowly, in a thin stream. Add vinegar just before serving. Add sesame oil last.
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10 dried shiitake mushrooms 1 1/2 cups boiling water 3 (10-1/2 oz.) cans low-salt chicken broth 1 (4 oz.) boned center-cut loin pork chop -- cut in thin strips 4 ounces firm tofu -- cut in 1/2" cubes 2 tablespoons cornstarch 3 tablespoons white wine vinegar 3 tablespoons low-sodium soy sauce 2 teaspoons fish sauce 1/4 teaspoon crushed red pepper 1/4 teaspoon black pepper 1/4 cup minced green onion tops 1 teaspoon dark sesame oil Combine the mushrooms and boiling water in a bowl; cover and let stand 15 min. Drain in a colander over a bowl, reserving 1 cup liquid.
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