Hot & Sour Soup

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Recipe by LiYuen’s Culinary Specialties
1/2 cup soup stock
3 Tbsp chicken stock

1 oz tiger lilies
1/4 oz wood ear mushrooms
4 oz pork, shredded and mixed with 1 Tbsp soy sauce and 1 tsp arrowroot
6 cups chicken stock
1/2 Tbsp salt
2 Tbsp soy sauce
2 Tbsp rice vinegar
2 oz tofu, shredded
1-3 tsp Chile Seed Oil
1 tsp white pepper
1 egg, beaten
Soak tiger lily and wood ear in warm water until soft. Rinse thoroughly and shred. Mix pork with soy sauce and arrowroot as above. Mix arrowroot with soup stock to make arrowroot mix. Bring soup to boil, add salt, tiger lily, wood ear, soy sauce and vinegar. Boil approximately 5 minutes. Turn down heat and add meat. Stir in arrowroot mix and tofu, stirring slowly until thickened. Add Chile Seed Oil and white pepper. Turn off heat. Slowly stir in egg, then let set.

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