SHANNON'S CUTTING BOARD

Recipes

 
 

Chinese Hot and Sour Soup


It's no secret that I LOVE SOUP. Like, a lot. I could have a liquid soup diet for the remainder of my life and be ok with it. That's probably a little much, but you get the idea. I'm serious about soup. So I want to say that I have no idea why hot and sour soup is my all time favorite, but I indeed do know why. It's freaking amazing. It has it all. It's very filling, and just straight up tastes good. So let's get into it.


Ingredients:

  • 4 – 6 dried shiitake mushrooms (I used 8 white button mushrooms)

  • 1 oz dried wood ear much rooms (aka black fungus)

  • 6 cups chicken stock

  • 1/4 cup soy sauce

  • 1/4 cup Chinese black vinegar (or white vinegar)

  • 1/2 t white pepper

  • 1/4 t dark soy sauce

  • 3 tablespoons cornstarch

  • 1/2 t sugar

  • 1 t grated ginger

  • 2 small carrots, julienned

  • 4 oz bamboo shoot, julienned

  • 2 eggs, beaten

  • 8 oz silken tofu, extra firm, cut into strips

For the pork:

  • 2 oz pork, cut into thin strips (I used tenderloin)

  • 1/2 t soy sauce

  • 1/4 t white pepper

  • 1/2 t cornstarch

  • 1/2 tsp shaoxing wine or water

Instructions:

Start by soaking your dried wood ear mushrooms (aka black fungus) in cold water for 20 minutes. These are the dried wood ears I got from a local Asian grocer, but you can get it on Amazon as well here.

Once the mushrooms are done soaking, remove them from the water and give them a nice chop.

Julienne your carrot

Cut your tofu into small pieces, cut your green onions, and slice your mushrooms.

In a bowl combine your pork with all ingredients for the pork and set aside.

In a large pot add chicken stock and bring to slow boil. Meanwhile, in a medium bowl, combine vinegar, ginger, soy sauce, white pepper, cornstarch, and sugar. Mix until combined.

Once the chicken stock is boiling, add in your carrots, mushrooms, bamboo shoot and pork. Stir quickly.


When the stock returns to a boil, give your vinegar/soy sauce mixture and stir and pour it into the stock.


Bring the stock to a boil again, then slowly drizzle the scrambled eggs into the pot and stir to ensure the eggs break up. Add in your tofu and continue to cook just until the tofu is warmed through.


Serve your soup immediately and top with the sliced green onions and a drizzle of sesame oil. Voila!



55 views0 comments

Recent Posts

See All
Follow my Instragram for new recipes and ideas daily!

CONTACT

@shannonscuttingboard   

 
 
 

©2020 by Shannon's Cutting Board.