Recipe

Hot And Sour Soup Recipe

	Jena / All my dishes 2 years, 4 months ago This is a good recipe from America's Test Kitchens. Prep:30m Cook:30m Servings:8	Jena
	tangy

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Ingredients

7 ounces extra-firm tofu, drained

4 tablespoons soy sauce

1 teaspoon toasted sesame oil

3 tablespoons cornstarch, plus an additional 1 1/2 teaspoons

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

3 tablespoons cold water, plus 1 additional teaspoon

1 large egg

6 cups low-sodium chicken broth

1 cup bamboo shoots (from one 5-ounce can), sliced lengthwise into 1/8-inch-thick strips

4 ounces fresh shiitake mushrooms, stems removed, caps sliced 1/4 inch thick (about 1 cup)

5 tablespoons black Chinese vinegar or 1 tablespoon red wine vinegar plus 1 tablespoon balsamic vinegar

2 teaspoons chili oil

1 teaspoon ground white pepper

3 medium scallions, sliced thin

Directions

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

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