Hot and Sour Soup

Yield:
4 servings.
Level:
Easy
Ingredients
  • 2 tablespoons tree ears
  • 5 Chinese mushrooms
  • 1/4 cup tiger lily shreds
  • 2 cloves garlic, minced
  • 2 tablespoons peanut oil
  • 1/2 cup shredded pork
  • 4 cups pork stock
  • 5 scallions
  • 1/4 cup bamboo shoots
  • 1 tablespoon pickled mustard greens, thinly sliced
  • 6 tablespoons Chinese black vinegar
  • 2 teaspoons sugar
  • 1/2 teaspoon MSG, if desired
  • 3 tablespoons light soy
  • 8 teaspoons cornstarch
  • 1/2 cup diced bean curd
  • 1 egg, lightly beaten
  • 1 tablespoon sesame oil
Directions
  • Soak 2 tablespoons of tree ears in 1 cup of boiling water for 20 minutes. Soak 5 Chinese mushrooms in 1 cup boiling water for 20 minutes. Soak 1/4 cup tiger lily shreds in 1 cup of boiling water for 20 minutes. Drain and set aside.

  • Saute 2 cloves minced garlic in 2 tablespoons of peanut oil for 2 minutes over medium heat in a soup pot. Add 1/2 cup shredded pork and saute for 2 minutes. Add 4 cups pork stock, the tree ears, mushrooms, and tiger lily shreds, 3 scallions (in 1" lengths), 1/4 cup bamboo shoots, 1 tablespoon thinly-sliced, pickled mustard greens.

  • Add 6 tablespoons Chinese black vinegar, 2 teaspoons sugar, 1/2 teaspoon MSG, 3 teaspoons light soy. Mix together 8 tablespoons cornstarch with 3 tablespoons water and add to boiling soup. Simmer for 1/2 hour. Before serving, add 1/2 cup diced bean curd, add 1 egg (lightly beaten). Remove from heat, add 1 tablespoon sesame oil. Serve in 4 bowls, top each with 1/2 scallion, minced.


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    Hot and Sour Soup

    Recipe courtesy of Tyler Florence