CHINESE HOT-AND-SOUR SOUP

Makes 6-8 first-course serving
CHINESE HOT-AND-SOUR SOUP
CHINESE HOT-AND-SOUR SOUP

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 5

    oz boneless pork loin, cut into 1/4-inch-thick strips

  • 2

    tsp dark soy sauce

  • 4

    small Chinese dried black mushrooms/shiitake

  • 12

    small dried tree ear mushrooms

  • 1 1/2

    tbs cornstarch

  • 12

    dried lily buds

  • 1/2

    cup canned sliced bamboo shoots, (from an 8-oz can)

  • 2

    tbs red-wine vinegar

  • 1

    tbs rice vinegar (not seasoned)

  • 1

    tbs light soy sauce

  • 1 1/2

    tsp sugar

  • 1

    tsp kosher salt

  • 2

    tbs peanut oil

  • 4

    cups reduced-sodium chicken broth

  • 3 to 4

    oz firm tofu (about a quarter of a block), rinsed and drained, than cut into 1/4-inch-thick strips.

  • 2

    large eggs

  • 2

    tsp Asian sesame oil

  • 1 1/2

    tsp freshly ground white pepper

  • Chili sauce to taste (sriracha)

  • 2

    tbs thinly sliced scallions greens

  • 2

    tbs fresh whole cilantro leaves

Directions

Toss pork with dark soy sauce in a bowl until pork is well coated Soak tree ear mushrooms in boiling-hot water in a bowl (water should cover mushrooms/will expand significantly). In another bowl soak black tree in boiling chicken broth, turning over black mushrooms occasionally, until softened, about 30 minutes. Remove black mushrooms reserving liquid. Cut out and discard stems from black mushrooms, then squeeze excessive liquid from caps into reserved liquid and thinly slice caps. Remove tree ears from bowl and trim off any hard nubs. If large, cut tree ear into bite-sized pieces. Stir together 1/4 cup mushrooms-soaking liquid with cornstarch in a small bowl and set aside. Reserve the remaining liquid. Meanwhile, soak lily bubs in about 1 cup warm water until soften, about 20 minutes, than drain. Trim off touch tips of lily bubs. Cut lily bubs in half crosswise, than tear each half lengthwise into 2 or 3 shreds. Cover bamboo shoots with cold water by 2 inches in a small saucepan, than bring just to a boil (to remove bitterness) and drain in a sieve. Stir together vinegars, light soy sauce, sugar, and salt in another small bowl. Heat a wok over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Pour peanut oil down side of wok, than swirl oil, tilting wok to coat sides. Add pork and stir-fry until meat just changes color, about 1 minute, than add mushrooms, lily bubs, and bamboo shoots and stir-fry 1 minute. Add broth and reserved mushroom liquid and bring to a boil, than add tofu. Return to a boil and add vinegar mixture. Stir cornstarch mixture, then add to broth and return to a boil, stirring. (Liquid will thicken.) Reduce heat to moderate and simmer 1 minute. Beat eggs with fork and add a few drops of sesame oil. Add eggs to soup in a thin stream, stirring slowly in one direction wth a spoon. Stir in white pepper, then drizzle in remaining sesame oil. Adjust heat with hot sauce. Sprinkle with scallions and cilantro before serving.

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