Hot-sour Chinese Soup
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 10 mushrooms or soaked Mu-Err mushrooms
- 125 g pork, lean
- 100 g onion (s)
- 1 liter meat broth
- 1 shot sherry
- 2 tablespoon vinegar, hot, white
- 1 pinch (s) salt
- 0.5 teaspoon ½ pepper, black, ground
- 1 teaspoon oil (sesame oil)
- 2 tablespoon cornstarch
- 1 pinch (s) sugar
- 1 tablespoon chives, chopped
- 1 egg (s)
Print Recipe
Pin Recipe Instructions
- Chop the mushrooms, pork and onions and add to the broth that has been brought to the boil. After steeping for 10 minutes, add the sherry and the spices and thicken the soup with the cornstarch mixed in cold water. Then let it steep for 3 minutes.
- Add the whisked egg that is lightly beaten in the soup. Remove the soup from the plate, add the oil and add a little sugar to taste. Serve sprinkled with the chives.
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