Recipe courtesy of David Rosengarten
Hot and Sour Soup
- Level: Easy
- Yield: 4 servings.
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 290
- Total Fat
- 17
- Saturated Fat
- 3
- Carbohydrates
- 20
- Dietary Fiber
- 6
- Sugar
- 5
- Protein
- 16
- Cholesterol
- 51
- Sodium
- 594
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.