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.
serves6 to 8
prep time45 Min
cook time5 Min
large dried black mushrooms(if you can't find these use shitake or oyster)
tree ear mushrooms(can susbstitute baby bellas)
dried tiger lily stems (optional)
shredded pork(great for leftovers pork or ham)
soy sauce, light
shredded bamboo shoots
salt to taste
red wine vinegar
soy sauce, dark
tofu, firm cut into thin strips
eggs, lightly beaten
chopped scallions including the green part
chopped fresh coriander
How To Make
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
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.
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.
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.
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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