Hot and Sour Soup

Total Time:
1 hr 15 min
45 min
30 min

4 to 6 servings

  • 4 ounces pork tenderloin
  • 5 cups chicken broth, homemade or low-sodium canned
  • 2 tablespoons broken tree ear mushrooms
  • 10 dried shitake mushrooms
  • 2 cloves garlic, crushed and peeled
  • 1/2 -inch slice fresh ginger
  • 3 scallions
  • 1 tablespoon soy sauce
  • 3 tablespoons balsamic vinegar plus more to taste
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon kosher salt plus more to taste
  • 3 tablespoons cornstarch dissolved in 3 tablespoons cold water
  • 1 large egg lightly beaten
  • 1/2 teaspoon Asian toasted sesame oil
  • 4 ounces firm tofu (bean curd), cut into 1/2-inch cubes
  • Copyright 2001 Television Food Network, G.P. All rights reserved.
  • Freeze the pork tenderloin until firm, about 30 minutes; slice it into very thin slices, then into narrow strips. Refrigerate the pork. Put the tree ear mushrooms in a small bowl and the shiitake in another. Bring a small pot of water to a boil. Pour the hot water over the mushrooms and set them aside to re-hydrate for about 30 minutes.

  • Meanwhile, combine the broth, garlic, ginger, in a large sauce pan. Crush the white part of 1 scallion with the side of a knife, add to the pan, simmer, covered for 15 minutes.

  • Thinly slice the remaining scallions and reserve. Remove the mushrooms from the water and discard the liquid. Squeeze out any excess moisture from the shiitake and thinly slice.

  • Remove the garlic, ginger, and scallion from the broth and discard. Add the mushrooms, soy, vinegar, pepper, and salt and bring to a simmer. Whisk in the cornstarch mixture, bring to a boil, and then simmer over medium heat for 5 minutes. Pour the egg into the soup and stir once to make delicate threads. Stir in the remaining scallions, oil, tofu, and pork, return to a simmer. Remove from the heat to prevent the meat from getting tough, adjust seasonings to taste. Serve immediately.

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