Chinese Hot & Sour Soup
Created by Brownie on May 25, 2012
- Servings: 6
- Prep Time: 40m
- Cook Time: 10m
- Recipe #5542
Ingredients
- 6 dried shiitake mushroom
- 1 cup sliced fresh shiitake mushroom
- 1 ounce bean thread noodles
- 8 ounces firm tofu
- 8 ounces boneless pork, loin, cut into thin strips
- 4 teaspoons cornstarch, divided
- 5 cups chicken stock
- 1/4 cup rice vinegar
- 2 tablespoons soy sauce
- 2 teaspoons sugar
- 1/2 teaspoon white pepper
- 2 eggs
- 1 teaspoon sesame oil
- 2 green onion, sliced
- Asian hot sauce, to taste
How to Make
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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.
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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.
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Step 3: Cut tofu into thin slices. Toss the pork strips with 1 teaspoon of the cornstarch.
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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.
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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.
Nutritional Facts
- 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