Hot and Sour Soup
Hot and sour soup is a classic, popular, Chinese soup full of tofu, vegetables, and so much flavor.
Servings: 4
Calories: 258kcal
Ingredients
- 8 dried shiitake mushrooms rehydrated
- 8 oz pork shoulder or a well marbled pork chop, sliced
- 1 tsp shaoxing wine optional
- 1 tsp cornstarch
- 8 cups chicken stock sodium free preferred
- 2 tbsp soy sauce
- 1/2 inch ginger julienned
- 1/4 tsp sugar optional
- 8 oz tofu
- 1/4 cup cornstarch whisked with equal parts water
- 2 eggs lightly beaten
- 1-2 tbsp black vinegar
- 1/2-1 tsp ground white pepper
- green onions sliced, to serve
Instructions
- Rehydrate the shiitake mushrooms by covering with hot water. Let sit for 20-30 minutes, then drain, cut off the tough tip of the stem and slice.
- While the mushrooms are rehydrating, marinate the sliced pork in a small bowl with the shaoxing wine, 1 teaspoon cornstarch, and a pinch of salt. Set aside.
- In a large pot, add the chicken stock, soy sauce, ginger, and sugar. Bring to a simmer and add in the pork, shiitake mushrooms, and tofu. Simmer gently for 6-8 minutes.
- In a small bowl, whisk together 1/4 cup cornstarch with 1/4 cup cold water until smooth. With the soup at a simmer, slowly stream in the cornstarch slurry while stirring. Let the soup come back up to a gentle simmer, until it thickens slightly.
- Keep the soup at a simmer and use a ladle to stir in a circular motion while slowly drizzling in the lighten beaten egg.
- Stir in the vinegar and white pepper and enjoy hot with sliced scallions. Serve with extra black vinegar and white pepper so you can adjust to taste while eating.
Nutrition
Calories: 258kcal | Carbohydrates: 17.2g | Protein: 28.2g | Fat: 8.3g | Saturated Fat: 2.3g | Cholesterol: 127mg | Sodium: 738mg | Potassium: 1484mg | Fiber: 1.7g | Sugar: 1.5g