Hot and Sour Soup

By RuPei on October 17, 2012

25 Characters Max

Enter Time:

:
:
Start

You can create up to five timers

Ingredients

    1. 1 lb raw country-style boneless pork ribs, sliced
    2. 1 tablespoon Chinese white rice vinegar
    3. 1 teaspoon white pepper powder
    4. 1 teaspoon cornstarch
    5. 2 (14 1/2 ounce) cans chicken broth
    6. 6 cups water
    7. 2 cups dried black fungus
    8. 1 cup bamboo shoot, sliced
    9. 1/3 cup chinese pickled mustard greens, sliced (optional)
    10. 1 cup carrot, shredded
    11. 1 cup firm tofu, cut into small cubes
    12. 5 tablespoons Chinese white rice vinegar
    13. 3 tablespoons soy sauce
    14. 1 1/2 teaspoons salt ( to taste)
    15. 1 -2 teaspoon white pepper powder
    16. 1 tablespoon cornstarch
    17. 1/3 cup water
    18. 1 egg, beaten
    19. 1 tablespoon sesame oil
    20. chopped green onion
    21. fresh cilantro (optional)

Directions

  1. Combine pork, rice vinegar, white pepper powder and corn starch. Refrigerate for at least 20 minutes.
  2. Soak dried black fungus with warm water until soft. Wash and slice.
  3. Cook black fungus, bamboo shoot, mustard greens in boiling water for about 1 minute. Drain and set aside.
  4. Combine 1 tablespoon corn starch and 1/3 cup water.
  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.
  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.
  7. Serve hot. Sprinkle chopped green onions and cilantro in soup bowl. Sprinkle some more white pepper powder in soup bowl if desire.
 
© 2013 Scripps Networks, LLC. All Rights Reserved.