Hot and Sour Soup

Hot and Sour Soup
Yield
6to 8 servings
Yield
6to 8 servings
Hot and Sour Soup
Yield
6to 8 servings
Yield
6to 8 servings
Ingredients
  • 5ounces boneless pork loincut into 1/4-inch-thick strips
  • 2teaspoons dark soy sauce
  • 12small dried tree ear mushrooms
  • 2tablespoons cornstarch
  • 1/2cup bamboo shootscut into 1/8-inch-wide strips
  • 2tablespoons red wine vinegar
  • 2tablespoons unseasoned rice vinegar
  • 1tablespoon light soy sauce
  • 1 1/2teaspoons sugar
  • 1teaspoon coarse salt
  • 2tablespoons vegetable oil
  • 4cups Chinese Chicken Broth
  • 3 to 41-inch pieces firm tofurinsed and drained, cut into 1/4 inch dice
  • 2large egg
  • 2teaspoons sesame oil
  • 2teaspoons white pepperfreshly ground
  • 2tablespoons green onionsthinly sliced
  • 2tablespoons cilantro leavesfresh whole
Yield:
Instructions
  1. Toss pork with dark soy sauce in a bowl until pork is well coated.
  2. Soak mushrooms in 3 cups boiling-hot water until softened, about 30 minutes.
  3. Squeeze excess liquid from caps into bowl and thinly slice caps.
  4. Remove mushrooms from bowl, reserving liquid, and trim off any hard pieces. If large, cut into bite-size pieces.
  5. Stir together 1/4 cup mushroom-soaking liquid (discard remainder) with cornstarch in a small bowl and set aside.
  6. Cover bamboo shoots with cold water by 2 inches in a small saucepan, then bring just to a boil (to remove bitterness) and drain in a sieve.
  7. Stir together vinegars, light soy sauce, sugar, and salt in another small bowl.
  8. Heat a large sauce pan over high heat until a bead of water vaporizes within 1 to 2 seconds of contact.
  9. Add peanut oil.
  10. Add pork and cook until meat just changes color, about 1 minute, then add tree ears mushrooms and bamboo shoots and cook about 1 minute.
  11. Add broth and bring to a boil, then add tofu. Return to a boil and add vinegar mixture.
  12. Stir cornstarch mixture, then add to broth and return to a boil, stirring.
  13. Reduce heat to moderate and simmer 1 minute.
  14. Take off the heat. Beat eggs with a fork and add a few drops of sesame oil. Do not let the soup boil after the eggs have been added.
  15. Add eggs to soup in a thin stream, stirring slowly in one direction with a spoon.
  16. Stir in white pepper, then drizzle in remaining sesame oil and divide among 6 to 8 bowls.
  17. Sprinkle with scallions and cilantro before serving.