Hot and Sour Soup
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 183
- Total Fat
- 6
- Saturated Fat
- 1
- Carbohydrates
- 18
- Dietary Fiber
- 2
- Sugar
- 6
- Protein
- 15
- Cholesterol
- 49
- Sodium
- 543
- Total: 1 hr 15 min
- Prep: 45 min
- Cook: 30 min
Ingredients
4 ounces pork tenderloin
5 cups chicken broth, homemade or low-sodium canned
2 tablespoons dried 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 black vinegar or 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
Directions
- 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.