Ingredients: |
Ingredients: MARINADE
8 oz lean boneless center cut pork loin (I usually use thin boneless pork chops)
2 tsp. thin soy sauce
2 tsp. dry sherry
1 tsp. cornstarch
1/2 tsp. dried red pepper flakes
1/2 tsp. black pepper
1/2 tsp. sugar
1/2 tsp. sesame oil
10 large dried Chinese black or Shiitake mushrooms
2 T. dried small tree ears or other dried mushroom blend
SOUP
6 cups chicken stock or canned chicken broth
1/2 cup sherry
3 large thin slices of fresh ginger
1 garlic clove, minced.
1 to 1-1/2 cups thinly sliced fresh white mushrooms
1 cup diced firm tofu
5 T. soy sauce
3 T. clear rice vinegar
1 T. sesame oil
1/2 tsp salt
1/3 cup firmly packed cornstarch
1 large egg
1 tsp. vegetable oil
6 whole scallions, thinly sliced
crunchy oriental noodles for topping
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Directions: |
Directions:
Partially freeze pork to help slicing if desired. Cut pork into slices 1/8 to 1/4 inch thick, then into matchsticks about 1-1/2 inches long. In a medium bowl, combine soy sauce, sherry, cornstarch, red pepper flakes, pepper, sugar and sesame oil (from marinade ingredients). Add the pork, toss well and marinate in refrigerator for 30 - 60 minutes.
Meanwhile, put the dried mushrooms into separate bowls and pour 1 cup of very hot water into each bowl and let soak until softened, 30 - 60 minutes. Drain, reserving liquid. Keep the ingredients separate. Cut off any hard stems from mushrooms then slice into 1/4" slivers.
Make the soup. Pour the chicken stock into large soup pot. Add the reserved mushroom liquid, sherry, ginger slices, garlic and dried mushrooms and bring to a boil over medium heat. Reduce to low, cover and simmer for 5 minutes. Scoop out ginger and discard.
Add sliced white mushrooms and simmer 3 minutes. In meantime, remove a ladle full of broth and mix into the pork mixture. Stir to separate pieces. Add to soup and cook another 2 min. Add the tofu, cover and cook 3 min. Add soy sauce, rice vinegar, sesame oil and salt. Simmer 2 min.
Meanwhile in a bowl, dissolve the cornstarch in 1/3 cup cold water, stirring until smooth. The soup should be barely simmering; pour in the cornstarch mixture slowly as you stir.
In a bowl whisk the egg with oil. Pour in soup and let heat 10 seconds before stirring.
Serve hot, sprinkled with sliced green onions, fresh ground pepper and crispy noodles.
VARIATIONS
I sometimes add julienned bamboo shoots or water chestnuts, add when adding sliced mushrooms to soup mixture. I also sometimes substitute fresh shiitake mushrooms instead of dried. (add more chicken broth in place of mushroom soaking liquid.) Beef, chicken or shrimp can be substituted for pork.
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This recipe for Camilla & Connor's Favorite Hot & Sour Soup is from