Hot Sour Soup

Hot Sour Soup Recipe:


5 oz boneless pork loin, cut into 1/4-inch-thick strips (2/3 cup)
2 teaspoons dark soy sauce
4 small Chinese dried black mushrooms
12 small dried mushrooms ear trees
1 1/2 tablespoons cornstarch
12 dried lily bulbs
1/2 cup sliced ​​canned bamboo shoots, cut lengthwise into 1/8-inch-wide strips
2 tablespoons of red wine vinegar
2 tablespoons rice vinegar
1 tablespoon light soy sauce
1 1/2 teaspoons of sugar
1 teaspoon kosher salt
2 tablespoons peanut oil
4 cups chicken broth reduced sodium
3 to 4 oz firm tofu, drained and rinsed, then cut into 1/4-inch-thick strips
2 large eggs
2 teaspoons Asian sesame oil
1 1/2 teaspoons freshly ground white pepper
Green onion 2 tablespoons chopped
2 tablespoons fresh cilantro leaves whole


Mix the pork with dark soy sauce in a bowl until the pork is well coated.
Soak black fungus ear and trees in 3 cups of boiling water in a separate bowl, turning occasionally black mushrooms until tender, about 30 minutes. Cut off and discard stems from mushrooms black, then squeeze the excess liquid in the bowl and chop caps caps. Remove tree ears from bowl, reserving the liquid, and trim off any hard studs. If large, cut tree ears into small pieces. Mix together the liquid 1/4 cup mushroom soaking with the cornstarch in a small bowl and set aside.
Meanwhile, soak lily bulbs in about 1 cup of warm water until tender, about 20 minutes, then drain. Cut tips difficult lily bulbs. Cut lily bulbs in half crosswise, then tear each half lengthwise into 2 or 3 pieces.
Cover bamboo shoots with cold water by 2 inches in a small saucepan and bring to a boil and drain in a colander.
Mix together the vinegar, soy sauce, sugar, light and salt in another bowl.
Heat a wok over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Pour peanut oil on the side of wok, then swirl oil, tilting wok to coat sides. Add pork and stir-fry until meat just changes color, about 1 minute, then add the mushrooms black ears, lily buds of trees and bamboo shoots and stir-fry 1 minute.
Add broth and bring to a boil, then add tofu. Return to a boil and add the vinegar mixture. Stir in cornstarch, then add the broth and bring to a boil. Reduce heat to moderate and simmer 1 minute.
Beat the eggs with a fork and add a few drops of sesame oil. Add eggs to soup in a thin stream, stirring slowly in one direction with a spoon. Stir in white pepper, then sprinkle with remaining sesame oil and divide into 6-8 bowls. Sprinkle with green onions and cilantro before serving.

Recipe Video:


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