Hot and Sour Soup
- Ready In:
- 45mins
- Ingredients:
- 15
- Serves:
-
5
ingredients
- 4 ounces pork tenderloin
- 5 cups chicken broth
- 2 tablespoons broken tree ear mushrooms
- 10 dried shiitake mushrooms
- 2 garlic cloves, crushed and peeled
- 1⁄2 inch slice fresh ginger
- 3 scallions
- 1 tablespoon soy sauce
- 3 tablespoons red wine vinegar
- 1⁄2 teaspoon black pepper
- 1⁄4 teaspoon kosher salt
- 3 tablespoons cornstarch (dissolved in 3 T cold water)
- 1 egg, lightly beaten
- 1⁄2 teaspoon sesame oil
- 4 ounces firm tofu, cut into 1/2-inch cubes
directions
- Freeze the pork tenderloin for about 30 minutes. Slice into very thin strips. Refrigerate.
- Put the tree ear mushrooms in a small bowl and the shiitake in another. Pour boiling water over each and set aside to re-hydrate for about 30 minutes.
- Meanwhile, combine the broth, garlic, and ginger in a large saucepan. Crush the white part of 1 scallion with the side of a knife. Add to the pan, cover and simmer for 15 minutes.
- Thinly slice the remaining scallions and reserve. Remove the mushrooms from the water and discard the liquid. Squeeze excess moisture from the shiitake mushrooms and thinly slice.
- Remove the garlic, ginger, and scallions from the broth and discard. Add the mushrooms, soy, vinegar, pepper, and salt and bring to a simmer.
- Whisk in the cornstartch mixture, bring to a boil, and then simmer over medium heat for 5 minutes.
- Pour the egg into the soup and stir once to make delicate threads.
- Stir in the remaining scallions, oil, tofu, and pork. Return to a simmer.
- Remove from heat to prevent meat from getting tough.
- Adjust seasonings to taste. Serve immediately.
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RECIPE SUBMITTED BY
<p>I never realized how easy it is to create restaraunt-quality dishes at home until I lived with my grandparents over one of my summer breaks from college. As soon as I got my first apartment (a year or so later), I started cooking and have been addicted ever since! I like to challenge myself with new ingredients and techniques. I'm big on research, and will spend hours learning the how to's of new ideas ahead of time, because there's nothing more depressing than making a disappointing meal! <br /><br />I've taken it upon myself to be in charge of Thanksgiving dinner for the past 5 years (I'm 27 now)...I enjoy the challenge, and think I put together a pretty darn good spread! :) <br /><br />My fiance and I both LOVE to eat good food, but although we won't deny ourselves some wings and a beer now and again, we try to eat pretty healthfully on a day-to-day basis.</p>