Hot and Sour Soup Recipe
If you love hot and sour soup and order it often in Chinese restaurants, you will find that it is surprisingly easy to make at home. Here is how:
Ingredients
- 6 cups chicken stock, or vegetable stock
- 2 tablespoons soy sauce, light
- 1/4 pound pork, lean, cut into 1/4 inch dice, or julienned
- 6 Chinese mushrooms, dried, soaked for three hours, drained, and cut into julienne strips
- 3/4 teaspoon white pepper
- 1/4 cup white vinegar, more or less to taste
- 5 tablespoons cornstarch, mixed with 5 tablespoons water
- salt, if you find you need it
- 1/2 cup bamboo shoots, cut into a thin julienne
- 1/4 cup dried black fungus, cloud ears soak for one hour, drained and shredded
- 8 ounces tofu, cut into 1/4 inch cubes
- 4 eggs, beaten
Instructions
- Bring the stock to a simmer and add the soy, pork, and mushrooms. Simmer for 10 minutes, then add the pepper and vinegar, and thicken with the cornstarch mixed with water. Taste the soup for seasonings, then add the bamboo, fungus and the bean curd.
- Beat the eggs together well. Bring the soup to a simmer again and pour in the eggs in a very thin stream over the surface of the soup. Count to 10, then stir the pot a few times very slowly. You will see that egg threads have formed in the soup.
Nutrition
Calories: 258kcalCarbohydrates: 31gProtein: 17gFat: 7gSaturated Fat: 2gTrans Fat: 1gCholesterol: 97mgSodium: 550mgPotassium: 309mgFiber: 2gSugar: 6gVitamin A: 126IUVitamin C: 6mgCalcium: 74mgIron: 3mg
Tried this recipe?Let us know how it was!