Ingredients: |
Ingredients: 4 - 6 dried shiitake mushrooms
1 oz dried black fungus (wood ear mushrooms)
For the Pork
2 oz lean pork, cut into thin strips
½ tsp shaoxing wine or water
½ tsp soys sauce
½ tsp cornstarch
¼ tsp white pepper
For Soup
5 cups chicken stock
¼ cup soy sauce
¼ cup white vinegar or Chinese black vinegar
3 Tbs cornstarch
½ tsp white pepper
¼ tsp sugar
1 tsp grated ginger
2 oz carrot, julienne
4 oz bamboo shoot, julienne
2 eggs, beaten
8 zo silken tofu, remove outer skin and cut into strips
Garnish
Chopped green onion / cilantro
Sesame oil
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Directions: |
Directions:Soak dried mushrooms in warm water for 20 minutes or until soften. Cut into thin strips and set aside.
Combine all ingredients for pork and set aside.
Bring chicken stock to a boil. While waiting sock to boil, combine soy sauce, vinegar, cornstarch, white pepper and sugar in a mixinb bowl until cornstarch and sugar has dissolved. (If you don’t care for sour taste much, add only half amount of vinegar and add 1 Tablespoon at a time to your taste.)
When stock is boiling, add prepared mushrooms, carrot, bamboo shoot and pork. Stir quickly before pork is become a big chunk. Bring back to boil and add soy sauce mixture while stirring soup. (Make sure stir soy sauce mixture before adding, because cornstarch is sunk down on bottom of bowl.)
Bring back soup to boil once again, pour beaten eggs with a circling motion. Trying to make sure eggs have as much spaces from each others as possible. Count 5 seconds and gently stir as zig zag motion. Immediately add silken tofu and gently stir soup. Be gentle as possible to not to break silken tofu. When soup is start boiling again, it’s ready to serve! Transfer to a serving bowl and garnish with chopped green onions and cilantro leaves.
Drizzle some good quality toasted sesame oil and enjoy! |
This recipe for HOT AND SOUR SOUP is from