Hot And Sour SoupFrom jena 9 years ago
- 7 ounces extra-firm tofu, drained shopping list
- 4 tablespoons soy sauce shopping list
- 1 teaspoon toasted sesame oil shopping list
- 3 tablespoons cornstarch, plus an additional 1 1/2 teaspoons shopping list
- 1 boneless, center-cut, pork loin chop (1/2 inch thick, about 6 ounces), trimmed of fat and cut into 1 inch by 1/8-inch matchsticks shopping list
- 3 tablespoons cold water, plus 1 additional teaspoon shopping list
- 1 large egg shopping list
- 6 cups low-sodium chicken broth shopping list
- 1 cup bamboo shoots (from one 5-ounce can), sliced lengthwise into 1/8-inch-thick strips shopping list
- 4 ounces fresh shiitake mushrooms, stems removed, caps sliced 1/4 inch thick (about 1 cup) shopping list
- 5 tablespoons black Chinese vinegar or 1 tablespoon red wine vinegar plus 1 tablespoon balsamic vinegar shopping list
- 2 teaspoons chili oil shopping list
- 1 teaspoon ground white pepper shopping list
- 3 medium scallions, sliced thin shopping list
How to make it
- 1. Place tofu in pie plate and set heavy plate on top.
- Weight with 2 heavy cans; let stand at least 15 minutes (tofu should release about 1/2 cup liquid).
- Whisk 1 tablespoon soy sauce, sesame oil, and 1 teaspoon cornstarch in medium bowl; toss pork with marinade and set aside for at least 10 minutes (but no more than 30 minutes).
- 2. Combine 3 tablespoons cornstarch with 3 tablespoons water in small bowl and mix thoroughly; set aside, leaving spoon in bowl.
- Mix remaining 1/2 teaspoon cornstarch with remaining 1 teaspoon water in small bowl; add egg and beat with fork until combined.
- Set aside.
- 3. Bring broth to boil in large saucepan set over medium-high heat.
- Reduce heat to medium-low; add bamboo shoots and mushrooms and simmer until mushrooms are just tender, about 5 minutes.
- While broth simmers, dice tofu into 1/2-inch cubes.
- Add tofu and pork, including marinade, to soup, stirring to separate any pieces of pork that stick together.
- Continue to simmer until pork is no longer pink, about 2 minutes.
- 4. Stir cornstarch mixture to recombine.
- Add to soup and increase heat to medium-high; cook, stirring occasionally, until soup thickens and turns translucent, about 1 minute. Stir in vinegar, chili oil, pepper, and remaining 3 tablespoons soy sauce; turn off heat.
- 5. Without stirring soup, use soupspoon to slowly drizzle very thin streams of egg mixture into pot in circular motion.
- Let soup sit 1 minute, then return saucepan to medium-high heat.
- Bring soup to gentle boil, then immediately remove from heat.
- Gently stir soup once to evenly distribute egg; ladle into bowls and top with scallions.
- To Wisp the eggs:
- 1. Turn off heat so surface of soup is calm, then use spoon to drizzle egg onto surface in thin streams.
- 2. Let sit for 1 minute.
- Turn heat back on and stir gently to finish cooking egg and break into ribbons.
- Per Serving:
- Cal 120; Fat 5 g; Sat fat 1 g; Chol 12 mg; Carb 12 g; Protein 8 g; Fiber 1 g; Sodium 1110 mg
People Who Like This Dish 16
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- minitindel THE HEART OF THE WINE COUNTRY, CA
- Plus 6 othersFrom around the world!
The Cookjena MN
The Rating4 people
HOT AND SOUR SOUP IS MY FAVORITE SOUP LOVE IT THANKSminitindel in THE HEART OF THE WINE COUNTRY loved it
Wow!!! Your recipes sound REALLY good. I can't wait to try them.albys1 in Broomall loved it
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