Chinese Hot and Sour Pork Soup |
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Prep Time: 40 Minutes Cook Time: 0 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Edited recipe from other viewers recomendations Ingredients:
8 cups chicken stock |
1/4 lb lean pork, julienned |
2 tablespoons garlic and red chile paste |
2 tablespoons soy sauce |
3/4 teaspoon white pepper, ground |
1/2 cup egg substitute |
2 tablespoons cornstarch |
1/2 cup bamboo shoot, julienned |
1/2 cup water chestnut, sliced |
1/2 cup carrot, julienned |
1 cup shiitake mushroom, sliced and stems removed |
1 cup straw mushroom |
1 (12 ounce) package cake tofu, 1/4-inch dice |
1/4 cup white vinegar |
1 teaspoon sesame oil |
1/4 cup dried black fungus, soaked for 1 hour |
scallion, finely chopped, garnish |
Directions:
1. Bring stock to a simmer.
2. Add soy sauce, pork, mushrooms and chile paste. Simmer for 10 minute.
3. Add pepper, vinegar, bamboo shoots, water chestnuts, fungus and tofu.
4. Simmer 5 minute.
5. Mix cornstarch with 2 tablespoons water and add.
6. Bring back to simmer and pour the eggs in a very thin stream over the surface. Let stand for 10 sec. before stirring in the sesame oil.
7. Serve with a garnish of chopped scallions.
8. NOTE: The pepper, chile paste and vinegar can be varied for taste. I also omit the pork and use less egg.
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