Top | Soups
Hot & Sour Soup
(recipe, Katie Hickey)
This recipe uses pork, dried shitake mushrooms, bamboo shoots, and white vinegar. It's very tasty, and Mike was a big fan.
- 6 dried shiitake mushrooms
- 1 package of firm tofu
- ½ cup canned bamboo shoots
- ¼ lb. boneless pork
- 1 qt. chicken stock, fresh or canned
- 1 tsp. salt
- 1 Tbsp. soy sauce
- ¼ tsp. ground white pepper
- 3 Tbsp. white vinegar
- 3 Tbsp. cornstarch mixed with 4 TBSP. cold water
- 1 egg, lightly beaten
- Sesame seed oil
- 1 scallion, finely chopped
- Place the mushrooms in a small bowl and cover with hot water. Meanwhile, add the chicken stock, salt, and soy sauce to a soup pot and bring to a boil. While waiting for the liquid to heat up, slice the bamboo in thin matchsticks and trim the fat off the pork and cut it in strips ½ inch long and ¼ inch thick. Remove the mushrooms from the hot water; put the mushroom water in the soup pot. Slice the mushrooms thinly. Add the bamboo, mushrooms, and pork to the now-boiling soup. Reduce heat, cover, and simmer for 3 minutes.
- Use about half the block of tofu - you want about ¾ cup of tofu sliced in matchsticks. Add the tofu, pepper, and vinegar to the pot. Bring to a boil again. Add the cornstarch mixed with water to the pot, and stir until the mixture is thickened, about 2 to 3 minutes. Turn off the heat and add the egg, stirring gently.
- Ladle the hot soup in bowls and garnish with a teaspoon of sesame oil and some chopped scallions.
- This could easily be made vegetarian or vegan by substituting dashi or vegetable broth for the chicken stock and omitting the pork and/or the egg.
- If you want more sourness, try another tablespoon of vinegar.
- If you want it even thicker, try another tablespoon of corn starch mixed with water.