Chinese Hot & Sour Soup
Recipe: #5542
May 25, 2012
Categories: Mushrooms, Asian Game/Sports Day, Sunday Dinner, No Eggs, more
"There's a bit of prep work here after that the soup take little time to cook really it's all worth the effort to make this soup"
Ingredients
Nutritional
- Serving Size: 1 (400.4 g)
- Calories 375
- Total Fat - 11.7 g
- Saturated Fat - 3 g
- Cholesterol - 110.5 mg
- Sodium - 602.2 mg
- Total Carbohydrate - 36.3 g
- Dietary Fiber - 1.2 g
- Sugars - 6.7 g
- Protein - 30.1 g
- Calcium - 166.6 mg
- Iron - 3.1 mg
- Vitamin C - 3.3 mg
- Thiamin - 0.5 mg
Step by Step Method
Step 1
In small bowl, cover mushrooms with 1 cup warm water; let stand for 20 minutes or until softened. Drain reserving liquid. Discard stems and finely slice caps; set aside.
Step 2
In large bowl of warm water, soak noodles for 5 minutes; drain, and place in pile on cutting board. Cut pile in half; set aside.
Step 3
Cut tofu into thin slices. Toss the pork strips with 1 teaspoon of the cornstarch.
Step 4
In large pot, bring chicken stock to simmer. Add pork, reserved mushrooms, soaking liquid, noodles and tofu, vinegar, soy sauce, sugar, pepper; simmer for 3 minutes.
Step 5
In small bowl, whisk remaining 3 tablespoons cornstarch with 1 tablespoon cold water; add to soup and simmer for 2 minutes. Remove from heat. In small bowl, whisk eggs with 1 tablespoon water, drizzle into soup, stirring slowly with spoon to form streamers.Stir in the sesame oil and onions. Season with hot sauce and some salt if you like.
Tips
No special items needed.