Hot and Sour Soup

2013-03-08
  • Servings : 6-8
  • Prep Time : 35m
  • Cook Time : 15m
  • Ready In : 50m
Fantastic authentic hot and sour soup. Ideal as a starter in a Thai meal. Not very filling, but a great appetizer. Very quick and easy to prepare. The tom yum paste is hot, so try the soup before adding the chile and decide if any extra heat is required. Do not attempt if you do not have fresh coriander, as this is vital
 

Ingredients

  • 1 lb raw country-style boneless pork ribs, sliced
  • 1 tablespoon Chinese white rice vinegar
  • 1 teaspoon white pepper powder
  • 1 teaspoon cornstarch
  • 2 (14 1/2 ounce) cans chicken broth
  • 6 cups water
  • 2 cups dried black fungus
  • 1 cup bamboo shoot, sliced
  • 1/3 cup Chinese pickled mustard greens, sliced (optional)
  • 1 cup carrot, shredded
  • 1 cup firm tofu, cut into small cubes
  • 5 tablespoons Chinese white rice vinegar
  • 3 tablespoons soy sauce
  • 1 1/2 teaspoons salt (to taste)
  • 1 -2 teaspoon white pepper powder
  • 1 tablespoon cornstarch
  • 1/3 cup water
  • 1 egg, beaten
  • 1 tablespoon sesame oil
  • chopped green onion
  • fresh cilantro (optional)
 

Method

Step 1

Combine pork, rice vinegar, white pepper powder and corn starch. Refrigerate for at least 20 minutes.

Step 2

Soak dried black fungus with warm water until soft. Wash and slice.

Step 3

Cook black fungus, bamboo shoot, mustard greens in boiling water for about 1 minute. Drain and set aside.

Step 4

Combine 1 tablespoon corn starch and 1/3 cup water.

Step 5

Boil chicken broth and water together in a soup pot. Add black fungus, bamboo shoot, mustard greens and carrot. Add some warm water if necessary. Bring to boil again. Reduce heat to medium.

Step 6

Stir in tofu, rice vinegar, soy sauce, salt and white pepper powder. Slowly stir in cornstarch mixture and then pork. Cook for about 2 minutes or until soup becomes thick. Reduce heat to low. Slowly stir in egg and then sesame oil.

Step 7

Serve hot. Sprinkle chopped green onions and cilantro in soup bowl. Sprinkle some more white pepper powder in soup bowl if desire.

Recipe Type: Tags: , , , Ingredients: , ,
Average Member Rating

(0 / 5)

0 5 0
Rate this recipe

0 people rated this recipe

Related Recipes:
  • Broccoli-Spinach Soup with Avocado Toasts

    Broccoli-Spinach Soup and Avocado Toasts

  • Pea & mint soup

  • Chinese-style braised beef

  • Chinese Chicken & Noodle Salad

  • Bourbon Chicken Recipe

Nutritional Info

This information is per serving.

  • Calories

    368.6
  • Total Fat

    13.0 g
  • Saturated Fat

    2.9 g
  • Cholesterol

    31.1 mg
  • Sodium

    1459.3 mg
  • Total Carbohydrate

    32.0 g
  • Dietary Fiber

    2.9 g
  • Sugars

    10.4 g
  • Protein

    31.6 g

Post A Comment