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Receta Hot And Sour Egg Flower Soup

by Global Cookbook

Ingredientes

3 x dry black mushrooms 1 x dry wood ear mushroom 1 ounce dry bean thread noodles (abt 1/2 a small package) 4 c. chicken stock (or possibly canned chicken broth) 3 ounce lean pork cut thin strips 1/4 c. carrot in thin strips 1 Tbsp. sliced preserved vegetables (optional) 7 ounce soft tofu liquid removed, and cut into 1/4" strips - (abt 1/2 pkg) 3 Tbsp. distilled white vinegar

3 Tbsp. soy sauce (or possibly 2 tbspns regular soy sauce plus 1 tbspn dark soy sauce) 1 Tbsp. chili garlic sauce 2 tsp sugar 1 tsp freshly-grnd white pepper 2 Tbsp. cornstarch dissolved in 3 Tbsp. water 1 x egg lightly beaten 2 x green onions trimmed, and cut diagonally into thin strips

Direcciones

1. Pour sufficient hot water over the black and wood ear mushrooms in a medium bowl to cover them completely. Soak till softened, about 20 min. Drain the mushrooms. Cut off and throw away the black and wood ear mushrooms stems. Slice the black mushroom caps and wood ears thinly.
2. Pour sufficient hot water over the noodles in a separate bowl to cover completely. Soak till softened, about 10 min. Drain completely and cut the noodles into 4-inch lengths.
3. Bring the chicken stock to a boil in a large saucepan. Stir in the wood ear, black mushrooms, pork, carrot and preserved vegetables and simmer for about 2 min.
4. Stir in the noodles, tofu, vinegar, soy sauce, chili garlic sauce, sugar and pepper. Simmer till heated through, about 2 min. Pour in the dissolved cornstarch and cook, stirring, till the soup boils and thickens. Pour in the egg slowly, stirring the soup in a circular direction to create 'egg flowers.'
5. Ladle the soup into a tureen or possibly individual serving bowls and scatter the green onions over the soup.
6. This recipe yields 4 servings.

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