Gourmet Hot and Sour Soup Recipe
Hot and Sour Soup
This is one variation of hot and sour soup that I make. It's a little time consuming, but the results are fantastic. If you cannot find an ingredient in your local market, then you will be able to find it in an Asian market. Feel free to adjust the ingredients to suit your tastes or needs. Try adding fresh ginger for a spicy taste or omit the pork for a vegetarian soup. Experiment, this soup is very forgiving!
1 cake tofu (fresh)
2 ounces pork tenderloin
Marinade for Pork Tenderloin
1 tsp. soy sauce
½ tsp. sesame oil
1 tsp. cornstarch
½ c. bamboo shoots
1 small handful dried lily buds
2 tbsp. black fungus (Wood Ear) or
3 - 4 Chinese dried black mushrooms or
Cloud Ear fungus or
6 c. water (or 6 cups water and 1 cup Campbell's chicken broth)
1 tsp. salt
1 tsp. granulated sugar
2 tbsp. soy sauce
1 tsp. sesame oil
2 tbsp. red rice vinegar, white rice vinegar, or red wine vinegar
1 egg, beaten
1 green onion, finely chopped
1 tbsp. cornstarch dissolved in 1/4 cup water
hot chili oil, to taste
white pepper to taste (no more than 1 tbsp.)
Preparing the Soup
Shred pork. Mix marinade ingredients and marinate pork for 20 minutes.
Reconstitute the fungus by soaking in warm water for a minimum of 20 minutes. Rinse thoroughly and then cut into thin pieces. If you have substituted dried Chinese mushrooms, reconstitute as described previously. Remove stems and cut into thin pieces. If you are using fresh mushroom, wipe clean and slice into thin pieces.
Reconstitute the dried lily buds by soaking in hot water for a minumum of 20 minutes. You can also immerse in boiling water until softened. Drain and cut off hard ends.
Next, cut the tofu into small squares. Cut the bamboo shoots into thin strips and then into fine slices.
In a medium sized pot, bring the water to a boil. Once it is boiling, add the bamboo shoots, fungus or mushrooms and the lily buds and stir. Add the tofu and bring to a boil. Once it is boiling, add the marinated pork. Stir in the salt, sugar, soy sauce, vinegar and sesame oil. Adjust the taste of the broth to suit your palate.
In a separate bowl, mix the cornstarch and water. While stirring the soup, slowly pour the cornstarch mixture in. Bring the soup back to a boil. As soon as it is boiling, remove from the stove.
Slowly drop in the beaten egg, stirring in one direction at the same time. Add the green onion and the white pepper to taste. Drizzle with chili oil if desired. Serve hot.
This recipe serves approximately 4 -- depending on how large your servings are!
© 2009 Beth100