Hot and Sour Soup
Over a year ago
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Ingredients
- 8 dried shiitake mushrooms
- 4 cups chicken stock
- 1/3 cup diced bamboo shoots
- 1/3 cup lean ground pork
- 1 teaspoon soy sauce
- ½ teaspoon white sugar
- 1 teaspoon salt
- ½ teaspoon ground white pepper
- 2 tablespoons red wine vinegar
- 2 tablespoons cornstarch
- 3 tablespoons water
- 16 ounce package firm tofu, cubed
- 1 egg, lightly beaten
- 1 teaspoon sesame oil
- 2 tablespoons thinly sliced scallions
Accompaniment
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Method
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1
Soak the dried shiitake mushrooms in warm water for 20 minutes. After trimming off any tough stems, slice the mushrooms.
Place the mushrooms, chicken stock, bamboo shoots, and shredded pork into a saucepan. Bring to a boil, and simmer for 10 minutes.
Stir in soy sauce, sugar, salt, white pepper, and red wine vinegar. Combine cornstarch with 3 tablespoons water. Add a little of the hot soup to the cornstarch, and then return all to the pan. Heat to boiling, stirring. Add the tofu, and cook 1 to 2 minutes.
Just before serving, turn off the heat. Stir the egg in gradually. Mix in sesame oil. Sprinkle each serving with scallions.
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