Hot and Sour Soup
Cook Time
30-35 Min
Level
Medium
Yield
4 persons
Hot and sour soup is reputed to be good for cold. To increase the health benefits, feel free to add 2 or 3 teaspoons of finely chopped ginger.
Ingredients for Hot and Sour Soup:
- 1 teaspoon granulated sugar
- 2 tablespoons soy sauce
- 2 tablespoons red rice vinegar, white rice vinegar, or red wine vinegar
- 1 teaspoon sesame oil
- 1 Tbsp cornstarch dissolved in 1/4 cup water
- 1 egg, beaten
- 1 green onion, finely chopped
- White pepper to taste (no more than 1 tablespoon)
- Hot chili oil, to taste, optional
- 1 cake tofu (fresh, if possible)
- 2 ounces pork tenderloin
- 1 teaspoon soy sauce
- 1/2 teaspoon sesame oil
- 1 teaspoon tapioca starch (or cornstarch)
- 1/2 cup bamboo shoots
- 2 tablespoons black fungus (Wood Ear) or Cloud Ear fungus
- 3 - 4 Chinese dried black mushrooms or fresh mushrooms
- 1 small handful dried lily buds
- 6 cups water (or 6 cups water and 1 cup Campbell's chicken broth)
- 1 teaspoon salt, or to taste
Method to prepare Hot and Sour Soup:
- Shred pork. Mix marinade ingredients and marinate pork for 20 minutes.
- Cut bamboo shoots into thin strips and then into fine slices. To reconstitute the fungus, soak in warm water for 20 minutes. Rinse, and cut into thin pieces.
- Bring the water to a boil and add the bamboo shoots, mushrooms, and the lily buds. Stir. Add the tofu.
- Bring back to a boil and add the marinated pork.
- Stir in the salt, sugar, soy sauce and vinegar and sesame oil.
- Test the broth and adjust the taste if desired.
- Mix the cornstarch and water. Slowly pour the cornstarch mixture into the soup, stirring while it is being added. Let the broth come back to a boil. As soon as it is boiling, remove the broth from the stove.
- Slowly drop in the beaten egg, stirring in one direction at the same time. Add the green onion and the white pepper to taste.
- Drizzle with chilli oil if desired. Serve hot.
- Adjust the ratio of water to chicken stock as desired.
