Hot And Sour Soup
From elgourmand2 7 years agoIngredients
- • 6 dried shiitake mushrooms. shopping list
- • 1 quart (ltr.) chicken stock, fresh or canned. shopping list
- • 1 tsp. salt. shopping list
- • 1 Tbs. soy sauce. shopping list
- • 1/2 cup canned bamboo shoots, drained and sliced into matchsticks. I go for pencils rather than matchsticks. shopping list
- • 1/4 lb. (250 g) boneless pork cutlet, I usually use about ½ lb. (500 g). shopping list
- • 3/4 cup firm tofu, sliced into matchsticks. Pencils again. shopping list
- 1/4 tsp. ground white pepper. shopping list
- • 4 Tbs. white vinegar. shopping list
- • 3 Tbs. cornstarch mixed with 4 Tbs. cold water. shopping list
- • 1 large egg, lightly beaten. shopping list
- • Sesame oil. shopping list
- • 1 scallion, finely chopped . shopping list
How to make it
- 1. Place the mushrooms in a small bowl and cover with hot water. Let stand about 15 minutes to rehydrate.
- 2. Meanwhile, combine the chicken stock, salt, and soy sauce in a soup pot and bring to a boil. While waiting for the liquid to heat, trim any fat off the pork and cut it in strips 1/2-inch long and 1/4-inch thick. (1.25 X 0.6 cm).
- 3. Remove the mushrooms from the hot water. Strain any grit from the mushroom water, then pour it in the soup pot. Slice the mushrooms thinly.
- 4. Add the bamboo shoots, sliced mushrooms, and sliced pork to the now-boiling soup.
- 5. Reduce heat, cover, and simmer for 3-5 minutes. Add the tofu, pepper, and vinegar to the pot. Bring to a boil again. Stir in the cornstarch mixed with water to the pot, and continue stirring until the mixture is thickened, about 2 to 3 minutes. Turn off the heat and add the egg, stirring gently.
- 6. Ladle the hot soup in bowls and garnish with a teaspoon of sesame oil and some chopped scallions.
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