Hot & Sour Soup

By jsides

Ingredients

• 1 (5-ounce) 1-inch thick boneless pork chop
• 2 tablespoons soy sauce
• 1 Land O Lakes® Garlic & Herb Sauté Express® square
• 1/2 (5-ounce) package (1 cup) sliced fresh shiitake mushrooms
• 1/2 cup bamboo shoots
• 4 (1/3 cup) green onions, diagonally cut into 1-inch pieces
• 1 tablespoon red chile sauce
• 1 tablespoon freshly grated gingerroot
• 1 quart (4 cups) chicken broth
• 2 tablespoons rice vinegar
• 4 ounces firm tofu, cut into 1/2-inch cubes
• 2 tablespoons cornstarch
• 2 tablespoons cold water
• 1 Land O Lakes® Egg, lightly beaten

Details

Servings 4
Preparation time 10mins
Cooking time 20mins
Adapted from landolakes.com

Preparation

Step 1

Directions

Combine pork and soy sauce in bowl; mix until well coated.

Melt Sauté Express® square in saucepan over medium-high heat just until bubbles begin to form. Add pork; cook, stirring occasionally, 1-3 minutes or until pork is browned and cooked through. Add mushrooms, bamboo shoots, green onions, red chile sauce and gingerroot; cook, stirring occasionally, 1-2 minutes. Add chicken broth, rice vinegar and tofu; continue cooking until mixture comes to a boil.

Combine cornstarch and water in bowl; mix well. Add cornstarch mixture to soup; cook until mixture comes to a boil.

Pour beaten egg slowly through a slotted spoon to form delicate egg ribbons. Stir soup; cook 1 minute or until egg is opaque. Serve immediately.

If you're worried this soup may be too hot for your taste, start with 2 teaspoons red chile sauce and add more, as desired.

Variations

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