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Hot and Sour Soup
Prep Time: 20 minutes - Cost: $
Servings: 2 - Difficulty Level: 3
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Ingredients
- 3 dried black mushrooms
- 1 heaping tablespoon small tree ear mushrooms
- 20 dried lily buds
- 2 pads firm bean curd
- 1/4 pound lean pork, cut into matchstick shreds
- 2 teaspoons dark soy sauce
- 1 tablespoons light soy sauce
- 5 tablespoons white vinegar
- 2 teaspoons salt
- 1 tablespoon peanut oil
- 1/4 cup bamboo shoots, cut into matchstick shreds
- 3 tablespoons cornstarch mixed with 1/4 cup water
- 2 eggs lightly beaten
- 1 teaspoon white pepper
- 1 tablespoon sesame oil
- 2 tablespoons chopped scallions
- 2 tablespoons chopped fresh coriander leaves
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Directions
- Put the mushrooms, tree ears and lily buds into a bowl and cover with boiling water.
- Let stand for 30 minutes.
- Meanwhile, slice the bean curd into strips and set aside.
- Combine the pork shreds with the dark soy sauce in a small bowl.
- Combine the light soy sauce, vinegar and salt in another bowl.
- Remove the black mushrooms from the soaking liquid, cut off the woody stems and discard, then slice the caps thinly and put into a bowl.
- Drain and rinse the tree ears and add them to the mushrooms.
- Remove the lily buds, cut off the woody tips, slice them in two, then pull each apart by hand into 2 or 3 shreds and add them to the mushrooms.
- Heat the oil in a wok or large pot.
- Stir-fry the pork just until it changes color.
- Add the tree ear mixture and bamboo shoots; cook, stirring for 1 minute.
- Add the stock and bring to a boil, and stir in the vinegar mixture.
- Adjust the seasonings.
- Cook for 1 minute then add the bean curd.
- When boiling, give the cornstarch/water mixture a stir to recombine and stir into the soup.
- Cook until the soup thickens and clears slightly.
- Turn off the heat and slowly swirl in the beaten eggs.
- Transfer to a soup tureen, sprinkle with the pepper, drizzle in the sesame oil, garnish with the scallions and coriander and serve.
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