Dad’s Hot and Sour Soup

Recipe from Colleen Church

– Makes a large amount
Ingredients:
  • 2 oz each fried mushrooms and black fungus
  • 2 qt chicken stock
  • 1/2 lb tofu, cubed
  • 1 t salt
  • 1 T soy sauce
  • 2 T each cornstarch and water
  • 1 stalk celery
  • 1/2 each yellow and red pepper
  • 1/2 lb each chicken, pork, and shrimp
  • 1 large egg, beaten
  • 1/2 c rice vinegar
  • 2 t cayenne pepper
  • 1 T each dark sesame oil and chili oil
  • 1/2 c chopped scallion greens

 

Directions:

  1. Soak dried mushrooms and fungus while preparing the stock.
  2. Place stock in a large pot and simmer.
  3. Prepare meats. Cook chicken and pork, then slice. Add meats and thin strips of vegetables to the stock.
  4. Chop mushrooms and fungus and add to the stock with cubed tofu. Mix salt, soya sauce, cornstarch and water until smooth. Stir mixture into soup and allow to thicken.
  5. Pour beaten egg into soup and allow to solidify, then stir. Blend rice vinegar, cayenne pepper, sesame oil and chili oil together. Pour into soup, and add scallion greens.