Hot and Sour Soup

Hot and Sour Soup
Hot and Sour Soup

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

12

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

12

servings

Ingredients

  • 1

    T peanut oil

  • 1

    garlic clove

  • 1

    t ginger root

  • 1/2

    cup boneless pork loin, shredded

  • 1 1/2

    T soy sauce or tamari

  • 1/2

    cup bamboo shoots, shredded

  • 6

    dried shiitake mushrooms

  • 10

    dried lily buds (golden needles)

  • 12

    dried tree ear fungus (cloud ears)

  • 4

    cups chicken broth or Imperial broth

  • 1

    T dry sherry

  • 3

    T red wine vinegar or 1/4 cup white vinegar

  • 1

    T cornstarch

  • 1/4

    cup water

  • 1

    block firm tofu

  • 1/4

    cup green onions

  • 2

    eggs

  • 1

    T toasted sesame oil or garlic/red chile paste

  • 1/4 - 1

    t chile oil

  • 1/4

    t white pepper

Directions

Method: Rehydrate the dried ingredients (15 minutes in lukewarm water for the shiitakes, and in boiling water for the lily buds and tree ears). Heat the broth. Mince the garlic and ginger and combine them. Shred the pork loin. Shred the bamboo shoots. Combine the cornstarch and the water. Chop the green onions. Lightly beat the eggs. Heat oil in wok; add garlic and ginger, stirring for 30 seconds. Add the pork, cooking until it loses its pink color. Add the soy sauce, cook for 1 minute more. Add bamboo shoots, shiitakes, lily buds, fungi, and stir quickly for one minute. Stir in broth, sherry and vinegar. Stir cornstarch/water mix one last time and add it to the soup. Add the tofu and bring the soup to a boil. Turn the heat to low and add the green onions. Add the beaten eggs in a slow stream, stirring several times. Turn off the heat and add the sesame oil, chile oil/garlic chile paste, and white pepper. Season to taste and serve immediately.

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