Chinese Hot and Sour Pork Soup

2013-03-07
  • Servings : 4
  • Prep Time : 10m
  • Cook Time : 10m
  • Ready In : 20m

Ingredients

  • 8 cups chicken stock
  • 1/4 lb lean pork, julienned
  • 2 tablespoons garlic and red chile paste
  • 2 tablespoons soy sauce
  • 3/4 teaspoon white pepper, ground
  • 1/2 cup egg substitute
  • 2 tablespoons cornstarch
  • 1/2 cup bamboo shoot, julienned
  • 1/2 cup water chestnut, sliced
  • 1/2 cup carrot, julienned
  • 1 cup shiitake mushroom, sliced and stems removed
  • 1 cup straw mushroom
  • 1 (12 ounce) package cake tofu, 1/4-inch dice
  • 1/4 cup white vinegar
  • 1 teaspoon sesame oil
  • 1/4 cup dried black fungus, soaked for 1 hour
  • scallion, finely chopped, garnish
 

Method

Step 1

Bring stock to a simmer.

Step 2

Add soy sauce, pork, mushrooms and chile paste. Simmer for 10 minute.

Step 3

Add pepper, vinegar, bamboo shoots, water chestnuts, fungus and tofu.

Step 4

Simmer 5 minute.

Step 5

Mix cornstarch with 2 tablespoons water and add.

Step 6

Bring back to simmer and pour the eggs in a very thin stream over the surface. Let stand for 10 sec. before stirring in the sesame oil.

Step 7

Serve with a garnish of chopped scallions. NOTE: The pepper, chile paste and vinegar can be varied for taste. I also omit the pork and use less egg.

Step 8

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