hot and sour soup

Name: Hot and Sour Soup
Prep time: 45 min
Cook time: 5 min
Yield: 6
Cuisine: Asian
Ingredients: 2 - large dried black mushrooms(if you can't find these use shitake or oyster); 6 - tree ear mushrooms(can susbstitute baby bellas); 4 - dried tiger lily stems (optional); 1 tablespoon(s) peanut oil; 1/2 cup(s) shredded pork(great for leftovers pork or ham); 1 tablespoon(s) soy sauce, light; 1/2 cup(s) shredded bamboo shoots; 5 cup(s) chicken broth; - salt to taste; 3 tablespoon(s) red wine vinegar; 1 teaspoon(s) soy sauce, dark; 2 tablespoon(s) cornstarch; 3 tablespoon(s) water; 1 slice(s) tofu, firm cut into thin strips; 2 - eggs, lightly beaten; 1 tablespoon(s) sesame oil; 1 tablespoon(s) white pepper; 2 tablespoon(s) chopped scallions including the green part; 1 tablespoon(s) chopped fresh coriander

17 Pinches

Carole Davis

Upper Arlington, OH

Updated on Jan 12, 2014

We love Hot and Sour Soup but most we have gotten for take out pale in comparison to the recipe we received by our friends Barry and Ruth from Hong Kong. It is a soup but it can act like a meal.

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prep time 45 Min

cook time 5 Min

method Stir-Fry

yield 6 to 8

Ingredients

2 - large dried black mushrooms(if you can't find these use shitake or oyster)
6 - tree ear mushrooms(can susbstitute baby bellas)
4 - dried tiger lily stems (optional)
1 tablespoon peanut oil
1/2 cup shredded pork(great for leftovers pork or ham)
1 tablespoon soy sauce, light
1/2 cup shredded bamboo shoots
5 cups chicken broth
- salt to taste
3 tablespoons red wine vinegar
1 teaspoon soy sauce, dark
2 tablespoons cornstarch
3 tablespoons water
1 slice tofu, firm cut into thin strips
2 - eggs, lightly beaten
1 tablespoon sesame oil
1 tablespoon white pepper
2 tablespoons chopped scallions including the green part
1 tablespoon chopped fresh coriander

How To Make hot and sour soup

Step 1

1. Place the mushrooms, tree ears and tiger lily stems in a mixing bowl. Pour boiling water over them and let stand 15 to 30 minutes, then drain

Step 2

2. Cut off and discard the stems of the mushrooms and the hartderpart of the tree ears. Cut both the mushrooms and the tree ears into thin slices. With fingers shred the tiger lily stems, and if they are very long cut them in half.
Step 3

3.Heat a wok,skillet or saucepan, and when it is hot add the peanut oil and pork. To separate the pork strands add the light soy sauce. Add the mushrooms, tree ears, tiger lily stems and bamboo shoots. Sir quickly about 1 minute then add chicken broth and salt. Stir in the vinegar and dark soy sauce.
Step 4

4. Combine the cornstarch and water and stir into the simmering broth. When slightly thickened add the tofu and bring to a boil. Turn off the heat for about 30 seconds to let the broth cool so the eggs won't over cook when they are added.
Step 5

5. Add the sesame oil and pepper and stir to blend. Pour the soup into a hot soup tureen, gradually add the beaten eggs in a thin stream stirring in a circular motion. Sprinkle with chopped scallions and minced coriander. Serve immediately
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