Hot and Sour Soup
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2tablespoons bamboo shoots
- ⅛pound raw lean pork
- 23-inch-by-3-inch-by-1-inch pieces of bean curd (tofu)
- 2water chestnuts
- 2tablespoons mushrooms
- 2tablespoons snow peas or green peas
- 4pieces dried wood-ear fungus, soaked 5 minutes in warm water
- 1egg
- 1tablespoon cornstarch mixed with ¼ cup water
- 1tablespoon light soy sauce
- ¼teaspoon pepper
- ¼teaspoon sugar
- 4cups chicken stock
- 3tablespoons rice vinegar, or to taste
- Salt to taste
- 1tablespoon hot sesame oil, or to taste
Nutritional analysis per serving (6 servings)
208 calories; 10 grams fat; 2 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 3 grams polyunsaturated fat; 14 grams carbohydrates; 3 grams dietary fiber; 4 grams sugars; 17 grams protein; 723 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
The Preparation
- Step 1
Cut bamboo shoots and pork into fine julienne strips. Cut bean curd into ½-inch cubes. Slice the water chestnuts and mushrooms. Cut up snow peas diagonally. Beat egg. Mix cornstarch solution with soy sauce, pepper and sugar.
The Cooking
- Step 2
Bring the stock to a boil, add pork and boil for 1 minute.
- Step 3
Add all vegetables, and boil for 1 minute. Add sufficient cornstarch solution to thicken soup as desired.
- Step 4
Turn heat to low, and add beaten egg in a thin stream, stirring gently but constantly.
- Step 5
Turn off heat, add vinegar, salt and hot sesame oil. Adjust seasonings and serve.
Private Notes
Comments
I used what I had...some boiled chicken from stock and sliced baby bokchoy as opposed to pork, bamboo shoots and water chestnut. Not a dark (or thick) as restaurant standard but quite tasty.
I love this recipe and think it is underrated here. Can change up proportions of ingredients, add ingredients, control heat and acid to your own tastes, use shiitake soaking liquid as part of broth. Warms you up when it’s cold without putting you to sleep. Get a photo attached and give it the visibility it deserves!!
Make veggie
I love this recipe and think it is underrated here. Can change up proportions of ingredients, add ingredients, control heat and acid to your own tastes, use shiitake soaking liquid as part of broth. Warms you up when it’s cold without putting you to sleep. Get a photo attached and give it the visibility it deserves!!
I used what I had...some boiled chicken from stock and sliced baby bokchoy as opposed to pork, bamboo shoots and water chestnut. Not a dark (or thick) as restaurant standard but quite tasty.