Prep 25 mins
Cook 10 mins
This a popular soup in Chinese restaruants but with a Taiwanese twist. The ingredients may be found at Asian grocery stores.
- 3 dried shiitake mushrooms
- 1 dried wood ear mushrooms
- 1 ounce dried bean thread noodles
- 4 cups low sodium chicken broth
- 1 ounce boneless lean pork, cut into thin strips
- 1⁄4 cup carrot, cut into thin strips
- 4 ounces soft tofu, drained and cut into 1/4-inch strips
- 3 tablespoons distilled white vinegar
- 3 tablespoons soy sauce
- 1 tablespoon chili-garlic sauce
- 2 teaspoons sugar
- 1 teaspoon white pepper
- 2 tablespoons cornstarch, dissolved in
- 3 tablespoons water
- 1 egg, lightly beaten
- 2 green onions, trimmed and cut diagonally into thin strips
- Pour enough warm water over the dried mushrooms in a medium bowl to cover them completely. Soak until softened, about 20 minutes.
- While mushrooms are soaking, pour enough warm water over the noodles in a separate bowl to cover completely. Soak until softened, about 10 minutes. Drain thoroughly then cut into 4" sections.
- Drain the mushrooms. Cut off and discard stems of shitake mushrooms. Thinly slice the mushrooms.
- Bring the chicken stock to a boil in a large sauce pan/pot. Stir in the mushrooms, pork, and carrots. Simmer for 2 minutes.
- Stir in the noodles, tofu, vinegar, soy sauce, chili garlic sauce, sugar, and pepper. Simmer until heated through, about 2 minutes. Pour in the dissolved cornstarch and cook, stirring, until the soup boils and thickens, about 1 minute. Slowly pour in the egg, stirring the soup in a circular motion to create egg flowers.
This was my first effort at making hot and sour soup. It was delicious and got rave reviews at my dinner party for friends. I was unable to find the dried wood ear mushrooms so left them off. I can only imagine how wonderful this must be with it because it was wonderful without.