Linda's Hot and Sour Soup |
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Prep Time: 60 Minutes Cook Time: 30 Minutes |
Ready In: 90 Minutes Servings: 6 |
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A wonderful soup recipe that we have at a friend's house on Christmas eve. It's a group effort when we make all the chinese dishes that night, and I've either helped or been sort of tasked with making this recipe throughout the years. Ingredients:
1/4 lb boneless pork loin |
1/2 teaspoon cornstarch |
1/2 teaspoon salt |
1/2 teaspoon soy sauce |
6 medium dried black mushrooms |
4 ounces firm tofu |
4 cups chicken broth |
3 tablespoons white vinegar |
1 tablespoon soy sauce |
1 teaspoon salt |
1/2 cup canned bamboo shoot, shredded |
2 tablespoons cornstarch |
2 tablespoons cold water |
1/4 teaspoon white pepper |
2 eggs, slightly beaten |
2 tablespoons chopped green onions |
2 teaspoons red pepper sauce |
1/2 teaspoon sesame oil |
Directions:
1. Trim fat from pork, cut with grain into 2 strips. Cut strips across grain into 1/8 slices. Stack slices; cut into thin strips.
2. In a medium bowl, toss pork, cornstarch, salt, and soy sauce. Cover and refrigerate 15 minutes.
3. Soak mushrooms in hot water 20 minutes (or until soft); drain. Rinse in warm water; drain. Squeeze out excess water. Remove and discard stems; thinly slice caps.
4. Cut tofu into 1 1/2 x 1/4 inch pieces.
5. In a 3-quart pot, heat broth, vinegar, soy sauce, and salt to boiling. Stir in bamboo shoots, mushrooms, pork, and tofu. Heat to boiling. Reduce heat, cover and simmer 5 minutes.
6. Mix together cornstarch, water, and white pepper; stir into soup.Heat to a rolling boil over high heat, stirring constantly. Note: if broth is not heated to a roilling boil, the egg will not form threads. Pour egg slowly into soup, stirring constantly with a fork until egg threads form.
7. Stir in green onions, pepper sauce, and sesame oil.
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