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Chinese hot and sour soup
with pork, black fungus, carrot & celery

If you have not visited the Chinese hot and sour soup introduction page, please do so first before attempting any Chinese hot and sour soup.

This is a recipe for a big pot of Chinese hot and sour soup. If you are serving a big family, try this recipe.

Never heard of black fungus? Substitute with Chinese black mushrooms or shiitake mushrooms.

Ingredients

100g lean pork
20g black fungus
2 pieces ginger
30g carrot
30g celery
2 eggs, beaten
6 cups soup stock
2 tbsp cornstarch mixture
2 tbsp cooking oil

Seasonings

1.5 tsp salt
1 tbsp pepper
1 tbsp rice vinegar

Garnish

1 stalk spring onion, chopped
2 stalks coriander, chopped

Directions

Soak the black fungus until soft
Clean the lean pork, black fungus, carrot and celery, coriander and ginger
Cut the pork, black fungus, carrot and celery into thin strips
Chop the coriander and ginger finely
Bring a pot of water to a boil and add the pork, fungus, carrot and celery to cook for about 5 minutes
Drain and leave aside
Heat the cooking oil in a pot and fry the ginger till brown
Add the pork strips, black fungus, carrot and celery strips and fry quickly
Add the soup stock and bring to a boil
Add the salt and pepper to taste
Thicken the soup with the cornstarch mixture to the desired consistency
Remove from heat and stream the beaten egg in using a pair of chopsticks
Place the rice vinegar into the serving bowl and pour the soup over it
Give it a quick mix
Garnish with the chopped spring onion and coriander
Serve

Have you read the
5 secrets to great hot and sour soups?

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Chinese hot and sour soupwith pork, black fungus, carrot & celery

Have you read the5 secrets to great hot and sour soups?

Chinese hot and sour soup
with pork, black fungus, carrot & celery

Have you read the
5 secrets to great hot and sour soups?