Hot and Sour Soup

Hot and Sour Soup (Chinese Sour & Pepper Soup)

Cooking Time : 20 minutes micro cooking.

Ingredients

Chicken/Veg. stock
-
6 cup
Mushroom, sliced
-
¼ cup
Vinegar
-
¼ cup
Coriander, chopped
-
¼ cup
Ham, small cubes
-
¼ cup
Soy sauce
-
3 tbsp
Salt to taste
-
Chicken, boiled and shredded
-
1 cups
Shrimps, shelled
-
¼ cup
Eggs
-
2
Cornstarch
-
3 tbsp
Bamboo shoots, sliced
-
¼ cup
Fresh pepper powder
-
2 tsp

Preparation & Cooking

  1. Boil 5 cups stock in a deep microwave-safe bowl for 5 minutes on HIGH.
  2. Add ham, mushrooms, shrimps and bamboo shoots into it and cook on micro MEDIUM for 10 minutes.
  3. Add shredded chicken, soy sauce, vinegar, salt and pepper.
  4. To thicken the soup mix corn flour with remaining 1 cup stock and pour over the hot stock. Stir well. Boil for 3 minutes more on HIGH, stirring once in between. Remove the bowl.
  5. Beat eggs in another bowl and add to the hot soup in a thin stream and keep stirring with a fork to avoid forming lumps or clots.
  6. REHEAT soup for 3 minutes and serve it hot.

Note:Note: If raw chicken is to be used for shredding, add it to the stock at the 1st step only and take it out of the stock after 2nd step cooking. ¼ tsp Ajinomoto can be added to the soup. You may use Chinese black dry mushrooms, but soak them in warm water for 15 minutes before chopping.

Serving

Serve garnished with chopped coriander and additional sauces.

Variations:

Cook ‘Vegetable Hot and Sour Soup’. Instead of meats, use finely chopped mushrooms, beans, capsicums, carrots, bamboo shoots, shelled green peas and a lot of chopped coriander.