Hot and Sour Soup

• porciones: 6 servings
• tiempo activo: 1 hour
• tiempo total: 1 hour 20 minutes

Ingredientes

4 oz. pork shoulder (finely julienned)

1 tablespoon water

Pinch of salt

2 teaspoons vegetable oil

1 teaspoon cornstarch

1 to 2 dried red chili peppers

0.3 ounce dried lily flower

0.3 ounce dried wood ear mushrooms

0.3 ounce dried shiitake mushrooms

3 ounces spiced dry tofu

4 ounces fresh firm tofu

4 ounces bamboo shoots

1 large egg

1 scallion (finely diced)

8 cups low sodium chicken stock

½ teaspoon salt (or to taste)

¼ teaspoon sugar

1 to 2 teaspoons fresh ground white pepper

2 teaspoons dark soy or mushroom soy sauce

1 tablespoon light soy sauce or seasoned soy sauce

1 teaspoon sesame oil

1/3 to ½ cup white vinegar

1/3 cup cornstarch

¼ cup water

Instrucciones

PREP:

1. Soak dried lily buds, wood ears, & shiitake mushrooms for 1-2hrs. Once they’re ready, thinly slice the mushrooms and give the wood ears a rough chop. Trim the tough ends off the lily flowers and cut them in half.

2. Julienne pork into 1/2” strips (against the grain). Marinate in 1 Tbsp water, salt, rice wine, sesame oil, & cornstarch. Mix to combine. Set aside.

3. Julienne tofu + bamboo + carrots into 2” x ¼-inch thick matchsticks.

Make the soup:

1. Boil 8 cups water + chicken bouillon (making stock) in a large pot.

2. Loosen up pork. Add to pot, quickly stirring to separate the strands.

3. Once the soup is simmering again, skim off any foam that floats to the top.

4. Add salt, sugar, dried chili pepper (if using), white pepper, both soy sauces, and sesame oil.

5. Add dried ingredients + bamboo shoots + carrots and bring to simmer again. Let cook for 2 min.

6. Add both kids of tofu + vinegar and stir. Add cornstarch slurry slowly while stirring in a whirlpool motion to avoid clumps. Stop when you’re about ¾ of the way done with your slurry and keep stirring until the soup comes back up to a simmer.

7. Check the consistency of the soup, Adjust to desired thickness with remaining cornstarch slurry.

8. Seasoning to preference with white pepper, black vinegar, soy sauce, & sesame oil. Keep the soup simmering to near boil. Add beaten egg & stir to blossom.

9. Garnish with chopped scallions & serve.

Nutrición

• Calorías: 189 kcal
• Grasa Total: 7 g
• Grasa Saturada: 3 g
• Colesterol: 40 mg
• Sodio: 606 mg
• Carbohidratos Totales: 17 g
• Fibra Dietética: 1 g
• Azúcares Totales: 2 g
• Proteína: 15 g