Hot and Sour Soup
Hot and sour soup is a classic, popular, Chinese soup full of tofu, vegetables, and so much flavor.
Ingredients
- 8dried shiitake mushrooms (rehydrated)
- 8 ozpork ( shoulder or a well marbled pork chop, sliced)
- 1 tspshaoxing wine (optional)
- 1 tspcornstarch
- 8 cupschicken stock (sodium free preferred)
- 2 tbspsoy sauce
- ½ inchginger (julienned)
- ¼ tspsugar (optional)
- 8 oztofu
- ¼ cupcornstarch (whisked with equal parts water)
- 2eggs (lightly beaten)
- 1 tbspblack vinegar
- ½ tspground white pepper
- green onions (sliced, to serve)
Directions
- 1
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.
- 2
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.
- 3
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.
- 4
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.
- 5
Keep the soup at a simmer and use a ladle to stir in a circular motion while slowly drizzling in the lighten beaten egg.
- 6
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.