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Recipe courtesy of Kathleen Daelemans

Show: Cooking Thin

Episode: Racecar Snacker

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Total:: 48 min
Prep:: 10 min
Inactive:: 20 min
Cook:: 18 min

Yield:: 8 servings

Level:: Easy

Nutrition Info

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

My Private Notes

Name: Hot and Sour Soup
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H18M0.000S
Total time: P0Y0M0DT0H48M0.000S
Yield: 8 servings
Cuisine: asian
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