Hot & Sour Soup(Chinese)

A classic Chinese hot and sour soup with pork, Chinese mushrooms, bamboo shoots, tofu, and cloud ears in a ginger-seasoned broth with vinegar, finished with beaten eggs.

ChinesePorkIntermediate30 minBy Northstar

Ingredients

Servings

6 cup chicken stock seasoned with ginger
2 tbsp light soy sauce
0.3 lb lean pork, in 1/4-inch cubes
6 whole dried Chinese mushrooms, soaked 3 hrs, drained, julienned
0.8 tsp ground white pepper
0.3 cup white vinegar (to taste)
5 tbsp cornstarch mixed with 5 tbsp water
1 to taste salt if needed
0.5 cup bamboo shoots, julienned
0.3 cup dried cloud ears, soaked 1 hr, drained, and shredded
1 cake bean curd, cut into 1/4-inch cubes
4 whole eggs, beaten
1 to taste sesame oil, cooked ham, green onion, grated carrot for garnish

Instructions

1
Bring stock to simmer, add soy sauce, pork, and mushrooms. Simmer 10 minutes.
2
Add pepper and vinegar. Thicken with cornstarch mixture. Adjust seasonings to taste.
3
Add bamboo shoots, cloud ears, and bean curd. Bring to simmer.
4
Pour in beaten eggs in a very thin stream over the surface of the soup. Wait 10 seconds and stir gently.
5
Add garnishes (sesame oil, cooked ham, green onion, grated carrot, ground black pepper) and serve.

Ingredients

Instructions

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