Name: Hot and Sour Soup
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Cuisine: Asian
Ingredients: 6 ounces thinly sliced pork, cut into slivers ( boneless pork chop works); 3 tablespoons low sodium soy sauce, divided; 2 tablespoons toasted sesame oil, divided; 1 teaspoon corn starch, divided; 1 ounce dried shitake mushrooms; 1 ounce dried wood ear mushrooms; 1 ounce dried lily buds, cut into 2-inch lengths; 4 green onions, white and green parts, chopped; 1 clove garlic, minced; 1 tablespoon grated ginger; ½ teaspoon Asian 5 spice powder; 6 cups chicken broth, home made or store-bought; 1 (12 oz) package extra-firm tofu, diced; ¼ cup Chinkiang vinegar (black vinegar); ½ to 1 tablespoon Sriracha sauce; 1 teaspoon white pepper; 1 egg; chopped fresh cilantro, optional

Description

my favorite Asian inspired soup

Ingredients

6 ounces thinly sliced pork, cut into slivers ( boneless pork chop works)

3 tablespoons low sodium soy sauce, divided

2 tablespoons toasted sesame oil, divided

1 teaspoon corn starch, divided

1 ounce dried shitake mushrooms

1 ounce dried wood ear mushrooms

1 ounce dried lily buds, cut into 2-inch lengths

4 green onions, white and green parts, chopped

1 clove garlic, minced

1 tablespoon grated ginger

½ teaspoon Asian 5 spice powder

6 cups chicken broth, home made or store-bought

1 (12 oz) package extra-firm tofu, diced

¼ cup Chinkiang vinegar (black vinegar)

½ to 1 tablespoon Sriracha sauce

1 teaspoon white pepper

1 egg

chopped fresh cilantro, optional

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Instructions

In bowl, marinate pork in 1 tablespoon soy sauce, 1 tablespoon sesame oil and ½ teaspoon cornstarch for 30 minutes.
In large bowl, rehydrate mushrooms and lily buds in hot water (just enough to cover them) for 30 minutes.
In saucepan, over medium high heat, cook pork, green onions, garlic and ginger, stirring, for 1 minute. Stir in 5-spice. Add broth; bring to a simmer.
Add tofu, mushrooms, lily buds, vinegar, sriracha, white pepper, remaining 2 tablespoons of soy sauce and 1 tablespoon of sesame oil. Bring to a simmer and adjust seasoning to your taste with vinegar and sriracha. (if you find the vinegar to harsh you can balance out the flavor with 1 or 2 teaspoons of sugar).
Beat the egg with the remaining ½ teaspoon of cornstarch. With the soup at a simmer slowly pour the egg in a thin steady stream. Let set 10 to 15 seconds to cook before stirring.
Season with kosher salt, if necessary and serve topped with additional chopped scallions and cilantro.

Notes

Note: if you don’t have an Asian market where all these ingredients can be found substitute fresh mushrooms, canned bamboo shoots, and a mix of equal parts rice and red wine vinegar for the black vinegar

Prep Time: 30 minutes
Cook Time: 10 minutes
Category: soups and stews
Method: stovetop
Cuisine: Asian

Keywords: Asian, Chinese, hot and sour, spicy