Hot & Sour Soup

By khojnicki

Ingredients

• Seasoning:
• 1 tsp cornstarch
• 1 1/2 tsp soy sauce
• 1/4 tsp sugar
• 1/2 c pork, julienned
• Hot & Sour Mixture:
• Sesame oil
• Soy sauce
• White pepper
• Rice vinegar
• Sugar
• 3 c Chicken stock
• 3 medium dried black mushrooms, soaked and julienned
• 3 dried cloud ears, soaked and julienned
• 1/2 c bamboo shoots, julienned
• 1 1/2 tbsp cornstarch
• 1 tbsp water
• 1 c tofu, julienned
• 1 egg lightly beaten
• 1 tbsp green onion, minced
• 2 tbsp cilantro leaves

Preparation

Step 1

• 1 Mix seasoning ingredients and combine with julienne pork; mix well.
• 2 Combine hot and sour mixture ingredients.
• 3 Bring chicken stock to a boil; add mushrooms, bamboo shoots, and pork shreds. Bring back to a boil; reduce heat to medium. Stir to separate pork shreds and cook for 5 minutes.
• 4 Reduce heat to low. Mix 1½ tablespoons tapioca powder with the water and add gradually to soup, stirring constantly until thickened. Add bean curd.
• 5 Add hot and sour mixture to soup. Stir, correct seasoning.
• 6 Return to a boil, using a ladle float the eggs in very thin petals. Immediately remove from heat. Allow soup to set for 15 seconds. Garnish with green onion and cilantro.