Hot & Sour Soup

6
Servings
5h
Prep Time
30m
Cook Time
5h 30m
Ready In

Recipe: #37295

July 24, 2021



"Recipe source: Recipes from the Root Cellar Cookbook"

Original recipe yields 6 servings
OK
  • FOR DRIED VEGETABLES
  • FOR PORK & MARINADE
  • FOR SOUP

Nutritional

  • Serving Size: 1 (573.2 g)
  • Calories 556.4
  • Total Fat - 25.8 g
  • Saturated Fat - 5.6 g
  • Cholesterol - 328.9 mg
  • Sodium - 2199.3 mg
  • Total Carbohydrate - 49 g
  • Dietary Fiber - 6.9 g
  • Sugars - 3.3 g
  • Protein - 34.2 g
  • Calcium - 360.5 mg
  • Iron - 7.4 mg
  • Vitamin C - 5.9 mg
  • Thiamin - 0.6 mg

Step 1

In a bowl cover the shiitake mushrooms with water and set aside to hydrate for at least 4 hours or up to 8 hours. In another bowl place the wood ear mushrooms and lily buds and cover with hot water and let soak for 20 minutes.

Step 2

To marinate the pork: combine pork with the next 6 ingredients (-sugar); set aside.

Step 3

To prepare soup: in a large pot or wok over medium high heat add oil and then add the vegetables (leek - ginger) and saute for 3-5 minutes or until leek is wilted. Add pork with the marinade and the button mushrooms and saute for another 3-5 minutes. Stir in broth, baby corn (if using), and the next 4 ingredients (-pepper).

Step 4

Drain the shipmate mushrooms, reserving the soaking water; slice and add to soup. Drain lily pods and wood ear mushrooms, if using, and add to soup. Stir in tofu.

Step 5

Bring soup to a boil. In the bowl of the soaking liquid add the cornstarch and stir to combine. Stir into soup. You may need to add more soy sauce, vinegar or pepper depending on your taste.

Step 6

Remove soup from heat. Pour eggs in slowly and then stir soup until eggs appear as ribbons.

Tips & Variations


No special items needed.