Hot and Sour Soup
Number of Servings:
6INGREDIENTS
1/3
cup (80 ml)
canned shredded bamboo shoots, drained
1
lb (450 g)
square firm tofu cut into ¼-inch (.5 cm) strips
2
tsp (10 ml)
sesame oil
2
tbsp (30 ml)
rice wine or dry sherry
1/4
lb (110 g)
pork loin, cut into strips
3
tbsp (50 ml)
light soy sauce
2
cg
large eggs, beaten
1 1/2
Inch thick slice ginger, lightly smashed
1 1/2
tbsp (20 ml)
hot pepper flakes
1
tsp (10 ml)
ground white pepper
1/4
cup (60 ml)
green onions, finely chopped
1
clv
garlic, peeled
30
dried lily buds (*available at Asian specialty grocery stores)
10
dried cloud ears *
6
dried Chinese black mushrooms *
3
tbsp (50 ml)
cornstarch, mixed with ¼ cup (50 ml) cold water
1/4
cup (60 ml)
Chinese red wine vinegar
6
cup (1500 ml)
chicken broth
3/4
tsp (0 ml)
sugar
DIRECTIONS
- Soak Chinese mushrooms, cloud ears and lily buds separately in hot water for 20 minutes until softened.
- Remove stems from mushrooms and slice finely.
- Remove hard ends from cloud ears and break into small bite size pieces.
- Remove hard ends of the lily buds and cut in half.
- In a large covered pot over high heat, bring the broth, garlic and ginger to a boil.
- Add mushrooms, cloud ears, lily buds and pepper flakes and return to boil.
- Add pork and stir.
- Mix in vinegars, sugar, cornstarch mixture and keep stirring until thickened.
- Stir in the eggs.
- Add the tofu, bamboo shoots and mix while returning to boil.
- Remove from heat and stir in soy sauce, sesame oil and white pepper.
- Taste and adjust seasoning for hotness and sourness.
- Garnish with chopped green onions.
