Hot And Sour Soup
Serves: 2
Leila Emmerich
1 January 1970
Based on User reviews:
55
Spice
50
Sweetness
54
Sourness
37
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
2 cloves
Garlic (minced)2 tbsps
Peanut Oil1 cup
Pork (shredded)4 cups
Pork Stock1 cup
Bamboo Shoot6 tbsps
Black Vinegar (chinese)2 tsps
Sugar8 tsps
Cornstarch1 tbsp
Sesame OilDirections:
1
Soak 2 tablespoons of tree ears in 1 cup of boiling water for 20 minutes
2
Soak 5 Chinese mushrooms in 1 cup boiling water for 20 minutes
3
Soak 1/4 cup tiger lily shreds in 1 cup of boiling water for 20 minutes
4
Drain and set aside
5
Saute 2 cloves minced garlic in 2 tablespoons of peanut oil for 2 minutes over medium heat in a soup pot
6
Add 1/2 cup shredded pork and saute for 2 minutes
7
Add 4 cups pork stock, the tree ears, mushrooms, and tiger lily shreds, 3 scallions (in 1" lengths), 1/4 cup bamboo shoots, 1 tablespoon thinly-sliced, pickled mustard greens
8
Add 6 tablespoons Chinese black vinegar, 2 teaspoons sugar, 1/2 teaspoon MSG, 3 teaspoons light soy
9
Mix together 8 tablespoons cornstarch with 3 tablespoons water and add to boiling soup
10
Simmer for 1/2 hour
11
Before serving, add 1/2 cup diced bean curd, add 1 egg (lightly beaten)
12
Remove from heat, add 1 tablespoon sesame oil
13
Serve in 4 bowls, top each with 1/2 scallion, minced