my favorite Asian inspired soup
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
chopped fresh cilantro, optional
- 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.
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
Keywords: Asian, Chinese, hot and sour, spicy