Mar 20, 2008
Hot and Sour Soup
- 6 cups chicken, pork, or veal stock
- 2 oz. vermicelli rice noodles, broken into shot lengths
- 1 cup cooked pork, sliced thin
- 2 dried chinese mushrooms, soaked in water to soften, drained, and sliced thin
- 3 canned bamboo shoots, julienned
- 1" ginger, peeled, minced
- 1 tbsp cornstarch mixed with 1/4 cup cold water
- 1 egg, beaten
- 1 tbsp sambal oelek
- 1 tbsp soy sauce
- 1 tbsp white vinegar
- 2 tsp sesame oil
- 3 scallions, minced
- Heat the stock in a dutch oven and bring to a simmer.
- Add the noodles, pork, mushrooms, bamboo and ginger.
- Stir in the cornstarch mixture and bring to a boil.
- Stirring constantly, add the beaten egg.
- Turn off the heat and add the remaining ingredients. Check the seasoning. Serve.
spicy and delicious