Recipe courtesy of Kathleen Daelemans
Hot and Sour Soup
- Level: Easy
- Total: 48 min
- Prep: 10 min
- Inactive: 20 min
- Cook: 18 min
- Yield: 8 servings
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Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 127.9 calorie
- Total Fat
- 6.5 grams
- Saturated Fat
- 0.97 grams
- Carbohydrates
- 6.3 grams
- Dietary Fiber
- 0.71 grams
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- Level: Easy
- Total: 48 min
- Prep: 10 min
- Inactive: 20 min
- Cook: 18 min
- Yield: 8 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 127.9 calorie
- Total Fat
- 6.5 grams
- Saturated Fat
- 0.97 grams
- Carbohydrates
- 6.3 grams
- Dietary Fiber
- 0.71 grams
Ingredients
4 dried Chinese black mushrooms
4 dried shiitake mushrooms
1/4 cup dried Chinese lily buds (flowers optional)
5 cups chicken stock
1 teaspoon salt
8 ounces fresh firm tofu, cut into thin strips or small cubes
2 baby bok choy thinly sliced
1 egg, lightly beaten
1/2 pound lean pork, cut into thin strips or 1 (4-ounce) boneless, skinless chicken breast cut into thin strips
2 tablespoons cornstarch mixed with 1/4 cup stock to form paste
1 tablespoon sesame oil
3 tablespoons rice vinegar
1/2 teaspoon chili paste or cracked black pepper
2 thinly slivered scallions (green and white parts)
1/2 cup fresh cilantro leaves, chopped
Directions
- Soak mushrooms and lily flowers in boiling hot water for 20 minutes. Drain and reserve soaking liquid.
- In a large pot, combine soaking liquid and chicken stock. Bring to a boil and season with salt. Simmer 5 minutes, add tofu, exotic mushrooms and bok choy. Slowly add egg to soup, stirring gently. Then add pork or chicken. Cover and cook about 5 minutes.
- Stir a little of the hot stock into cornstarch paste and add this mixture to the soup. Cook another 2 minutes.
- Stir in sesame oil, vinegar, and chili paste or black pepper. Sprinkle with scallions and cilantro, serve immediately
