FBD

Hot and Sour Rice Soup

A Chinese hot and sour soup with pork, black mushrooms, bamboo shoots, cooked rice, and a lightly thickened egg-drop finish.

ChinesePorkIntermediate25 minBy Northstar

Ingredients

Servings
6
  • 6 whole dried black mushrooms, soaked, drained, sliced thin
  • 5 0.5 cup broth
  • 0.3 lb boneless pork, cut into matchsticks
  • 0.5 cup slivered bamboo shoots
  • 0.5 whole small carrot, cut into matchsticks
  • 1 0.5 cup cooked rice
  • 0.3 cup rice or white vinegar
  • 2 tbsp cornstarch
  • 2 tbsp soy sauce
  • 2 tbsp water
  • 0.5 tsp white pepper
  • 1 whole egg, beaten
  • 1 tsp sesame oil
  • 2 whole green onions, thinly sliced
  • 0.5 tsp hot pepper sauce

Instructions

  1. 1

    In a 4-quart Dutch oven, heat broth to boiling over medium heat.

  2. 2

    Add pork, mushrooms, bamboo shoots, and carrots. Cook 3 minutes.

  3. 3

    Add cooked rice, vinegar, soy sauce, white pepper, sesame oil, and hot pepper sauce. Return to a boil, reduce heat, and simmer 3 minutes.

  4. 4

    In a cup, stir together cornstarch and water until smooth. Gradually stir into the soup. Cook until slightly thickened.

  5. 5

    Remove from heat. Gradually drizzle in beaten egg in a steady stream, stirring constantly.

  6. 6

    Garnish with sliced green onions and serve.

Tags

soupporkchinesericesoup-recipes-1hot-and-sour