Recipe courtesy of David Rosengarten

Hot and Sour Soup

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  • Level: Easy
  • Yield: 4 servings.
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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

  1. 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.
  2. 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.
  3. 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.